We Be Jammin'... Carrot Marmalade

Carrot Marmalade

Found on Food

This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!

YIELDS 3 250 ml jars

INGREDIENTS 

* 1 lemon 

* 1 seville oranges 

* 2 cups water 

* 2 cups grated carrots 

* 2 1⁄2 cups sugar

DIRECTIONS

* Wash the lemon and orange and shred them finely.

* Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.

* Put the canning jars in a large kettle with enough water to come to an inch above the rims.

* Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.

* Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.

* Wash, peel and grate the carrots.

* Add the carrots and sugar to the peels.

* Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.

* Fish out the seeds, draining them well.

* Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.