Carrot Marmalade
Source of Recipe
Karlette 2011
List of Ingredients
Carrot Marmalade
oranges 5
1 L carrots, grated 4 cup
1 apple, grated 1
375 ml water 1 1/2 cup
1 cinnamon stick 1
2 ml whole allspice 1/2 tsp
1 L sugar 4 cup
75 ml lime juice 1/3 cup
Recipe
Using a zester; remove orange coloured rind from one orange; avoid taking the white pith.
Set rind aside.
Peel remaining oranges and remove pith from zested orange.
Discard centre membrane and section oranges.
Cut sections into quarters.
In large saucepan; combine orange rind and pulp, carrots, apple, water and cinnamon stick.
Place allspice in a spice bag and add to mixture.
Bring to boil; stirring occasionally.
Lower heat, cover and continue an additional 15 minutes or until marmalade reaches desired consistency.
Place metal lids in boiling water, boil over medium heat for 5 minutes to activate sealing compound.
Ladle marmalade into sterilized half pint jar to within 1/4 inch of top rim.
Use spatula to remove bubbles.
Wipe jar rim, removing any stickiness.
Centre metal lid on jar and apply screw band until fingertip tight.
Repeat with remaining marmalade.
Process in boiling water bath 10 minutes.
Cool; lel and store in cool, dark place.
Serves 24
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