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Carrot Marmalade

relishes/preserves, vegetables

3 pounds carrots
3 lemons
6 cups granulated sugar
6 tablespoon brandy or Scotch whisky

Set canning jars, funnel and ladle on heat-proof tray or sturdy baking sheet. Place lids and screw bands in small saucepan. Just before filling jars, heat prepared equipment on tray in 225°F oven for 15 minutes. Pour boiling water over lids and screw bands boil for 5 minutes just before sealing jars. Scrape carrots and cut into chunks. In large preserving kettle, cover carrots with boiling water and cook, uncovered, for 15 minutes or until barely tender. Drain well and puree; return to kettle. Thinly peel lemons, avoiding most of the white pith; thinly slice rind into strips. Squeeze pulp over sieve and measure out 1 cup juice. Add lemon rind, lemon juice and sugar to pureed carrots; cook, stirring, over low heat until sugar has dissolved. Increase heat and boil until thickened and jam-like (about 220°F on candy thermometer),25 to 30 minutes. (If carrots are very moist, they may take longer.) Stir in brandy and pour into jars, let stand for 5 minutes before sealing.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: about 6 cups

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