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Carrot Marmalade Recipe

Carrot Marmalade Recipe

Postby HighHeelKitchen » Tue Jun 28, 2011 10:00 pm

Carrot Marmalade:
1 pound carrots, peeled
2 oranges, seeded and quartered
1 lemon, seeded and quartered
3 cups granulated sugar
2 cups orange juice

In food processor or with knife, finely dice carrots and then transfer to bowl. In food processor, chop oranges and lemon, then add to carrots. Stir in sugar and orange juice. Cover and refrigerate overnight.

Transfer to heavy saucepan and cook over low heat, uncovered, until thickened and carrots and peel are tender, about 40 to 45 minutes.

Spoon into sterilized canning jars. Store in refrigerator for up to one month, or process in boiling water bath 5 minutes for longer storage.

Makes about 4 cups.
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