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Carrot Marmalade




Source of Recipe


Internet


List of Ingredients




1 pound carrots, peeled
2 oranges, seeded and quartered
1 lemon, seeded and quartered
3 cups granulated sugar
2 cups orange juice

In food processor or with knife, finely dice carrots; transfer to bowl. In food processor, chop oranges and lemon; add to carrots. Stir in sugar and orange juice; cover and refrigerate overnight. Transfer to heavy saucepan; cook over low heat, uncovered, until thickened and carrots and peel are tender, about 40 to 45 minutes. Spoon into sterilized canning jars; store in refrigerator for up to one month, or process in boiling water bath 5 minutes for longer storage. Makes about 4 cups.


Recipe