Search for anything:

Carrot Orange Marmalade

relishes/preserves, vegetables

3 lemons
2 oranges
3 cups water
5 cups granulated sugar
3 cups grated carrots; about 12 ounces

Scrub lemons and oranges in hot soapy water; rinse well. Cut in half, squeeze out juice and set aside. Cut lemon and orange halves into 3 parallel strips. Cut crosswise into thin strips. In large heavy saucepan or Dutch oven, bring lemon and orange strips, juice and water to simmer over medium heat. Cover and simmer for about 45 minutes or until mushy when pressed between fingers. Add sugar and carrots; bring to boil. Boil vigorously, stirring constantly, for 8 to 12 minutes or until thickened and setting point is reached. Pour into prepared 1-cup canning jars, leaving 1/4-inch head space. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes. Testing for Setting Point: To test for setting point of conserves, jams and marmalades, chill two small plates in - Freezer. Remove conserve from heat Drop 1/2 teaspoon onto one chilled plate and let cool. Tilt plate; the surface should wrinkle when pushed with fork. if too liquid, return to heat. Return plate to - Freezer. Repeat test every few minutes, using coldest plate, until desired consistency.

Contributor: Canadian Living - September, 1999

Yield: 7 cups

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU