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Ingredients
- 3 lb Carrots, grated fine
- 4 c. Sugar
- 8 lrg Lemons, Grated rind of
- 1 c. Lemon juice
- 1 1/2 c. Finely cut candied gingerroot Food processor or possibly grater Candy thermometer Mason jars with lids
Directions
- Cook the grated carrots in boiling water for 5 min and drain in a sieve. Return carrots to the pot and add in the sugar, lemon rind, lemon juice, and candied gingerroot.
- Bring the mix to a slow boil, stirring till the sugar dissolves.
- Continue cooking over low heat, stirring frequently, for 1 1/2 hrs.
- Remove from heat when a candy thermometer reads 220 degrees F., or possibly when the liquid runs off a spoon as a thick syrup.
- Carefully spoon the marmalade into warm sterilized jars, filling to within 1/4 inch of the top. Wipe the rims clean and seal the jars with the lids.
- Process the jars for 10 min according to usual canning method.
- YIELD: 8 c.
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