Carrot Marmalade

Title:
Carrot Marmalade

Yield:
4 Cups

Categories:
Preserves,
Vegetables




Ingredients:





     2    Whole oranges, seeded and


          Quartered


     1    Whole lemon, seeded and


          Quartered


     6    Medium carrots, peeled and


          Shredded


     3 c  Granulated sugar


     2 c  Unsweetened orange juice






 Slice orange and lemon quarters, including peel, into thin strips or small


 dice with sharp knife; combine with carrots, sugar and orange juice in


 bowl.  Cover and refrigerate overnight.  Transfer to heavy saucepan; bring


 to boil, stirring; reduce heat and simmer about 1 1/2 hours or until


 thickened and peel is tender.  Spoon into sterilized jars; store in


 refrigerator for up to 1 month or process in boiling water bath 5 minutes


 for longer storage.


 Source:  The Toronto Star Newspaper.


 Posted to MM-Recipes Digest V3 #227


 


 Date: Wed, 21 Aug 96 12:03:24 UT


 


 From: "Deborah K?hnen"