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Marmalade: Carrot-Orange Marmalade

Source of Recipe

Southern Living, June 2003


List of Ingredients

4 cups sugar
3 large oranges, thinly sliced
1 (10-ounce) bag matchstick carrots
2 tsp lemon rind (rind from 1 lemon)
2 Tbsp fresh lemon juice



Recipe



Bring all ingredients to a full rolling boil over medium heat in a Dutch oven, stirring occasionally, until sugar is dissolved and syrup thickens. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. Remove from heat; skim off any foam.


Pour hot marmalade immediately into hot, sterilized jars, filling to 1/4-inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.


Process in boiling-water bath 10 minutes.

Makes seven 1/2-pint jars.