Carrot Marmalade Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
2: Whole oranges, seeded and
Quartered,
1: Whole lemon, seeded and
Quartered,
6 Medium: carrots, peeled and
Shredded,
3 cup: Granulated sugar,
2 cup: Unsweetened orange juice,
Directions:
Slice orange and lemon quarters, including peel, into thin strips or
small dice with sharp knife; combine with carrots, sugar and orange
juice in bowl. Cover and refrigerate overnight. Transfer to heavy
saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2
hours or until thickened and peel is tender. Spoon into sterilized
jars; store in refrigerator for up to 1 month or process in boiling
water bath 5 minutes for longer storage. Source: The Toronto Star
Newspaper.
Source from luhu.jp
small dice with sharp knife; combine with carrots, sugar and orange
juice in bowl. Cover and refrigerate overnight. Transfer to heavy
saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2
hours or until thickened and peel is tender. Spoon into sterilized
jars; store in refrigerator for up to 1 month or process in boiling
water bath 5 minutes for longer storage. Source: The Toronto Star
Newspaper.
Source from luhu.jp