Carrot Marmalade
- 10 cups grated carrots
- 10 cups sugar
- 6 oranges
- 4 lemons
- 1 tsp each of Allspice, cinnamon and ground cloves.
Wash and peel thin the orange and lemon rind being careful not to get the inner white membrane of the rind. Put through the food chopper. Remove thin white membrane from orange sections and slice into small pieces. Squeeze the lemons and add the juice to the mixture and allow it all to stand over night. The next day, add spices and cook 2 hours. Put in jars and seal.
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Page last updated: 20 Sep 99