Carrot, Onion and Dill Marmalade
Found on food52
Makes 4 half pints
2 pounds carrots, peeled and grated
1/2 cup packed combined fresh thyme, dill and zest of 1 lemon
4 cups sugar
1 pound Vidalia onion, Walla Walla or Texas Sweet, coarsely chopped
2 tablespoons of bottled lemon juice
Juice of 2 oranges
2 tablespoons minced crystallized ginger
In a large non aluminum saucepan, combine carrots with just enough water to barely cover, and bring to a boil. Reduce to low and simmer for 20 minutes. Drain and return carrots to saucepan.
Tie herbs in a cheesecloth and add to carrots. Add sugar, onions, citrus juices and crystallized ginger. Bring mixture to a boil over medium heat.
Continue to boil slowly, stirring occasionally, until marmalade is thick and clear, about 40 minutes. Remove and discard cheesecloth.
Ladle marmalade into jars leaving 1/4 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes.
Note: For those afraid that there isn't enough acid to water bath can this recipe safely, the ph in this marmalade is 3.5 and anything under 4.6 is considered acidic enough for safe canning.