Post by MarieAlice on Feb 21, 2003 5:07:15 GMT -6
CARROT MARMALADE
1 gallon carrots
6 oranges -both zest and pulp
juice and grated zest of 3 lemons
2 tsp. each of cloves, allspice and cinnamon [spices optional to taste ]
sugar -experiment to taste-the less the better -up to 1/4 cup for each cup carrots
Boil the carrots in enough water to cover. When tender , strain and reserve the carrot water. Put the carrots and oranges (cut up) in the chopper. Add lemon juice and zest. Mix well and add carrot water and 1 scant cup of sugar to the mixture. Boil for half an hour, stirring often. When mixture has thickened, pour into sterilized jars.
1 gallon carrots
6 oranges -both zest and pulp
juice and grated zest of 3 lemons
2 tsp. each of cloves, allspice and cinnamon [spices optional to taste ]
sugar -experiment to taste-the less the better -up to 1/4 cup for each cup carrots
Boil the carrots in enough water to cover. When tender , strain and reserve the carrot water. Put the carrots and oranges (cut up) in the chopper. Add lemon juice and zest. Mix well and add carrot water and 1 scant cup of sugar to the mixture. Boil for half an hour, stirring often. When mixture has thickened, pour into sterilized jars.