Golden lemon marmalade
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots |
| 2 | mediums | Lemons; quartered and seeded |
| 3½ | cup | Sugar |
| ½ | teaspoon | Salt |
| ½ | cup | Water |
| ⅓ | cup | Maraschino cherries |
Directions
Put carrots and lemons throught large blade of chopper (3 cups carrots and ¾ cup lemon). In large kettle combine ingredients, except cherries. Bring to a full rolling boil. Cook on medium heat for 30 minutes. Add cherries.
Cook 3-5 minutes longer, until thick and mixture sheets from spoon. Pour into hot, sterilized jars. Cover with hot parrafin. Makes 4½ pints.
Recipe by: Vivian Levya
Posted to EAT-LF Digest by Katherine Levya Rodman <levya@...> on Sep 02, 1998, converted by MM_Buster v2.0l.