Recipe: Carrot Marmalade

CARROT MARMALADE

2 lemons
4 cups shredded carrots
4 cups sugar
2 cups drained crushed pineapple
1/2 tsp. allspice
1/4 tsp. nutmeg
1 pouch liquid pectin

Peel lemons, remove just a small portion of the white pith. Slice peel into thin strips. Squeeze juice from lemons and measure 1/3 cup juice.

Combine peel, lemon juice, carrots, sugar, pineapple, allspice, and nutmeg in a large pan. Stir until sugar dissolves.

Bring to a boil over medium-high heat. Add pectin, return to a boil. Boil hard one minute, stir constantly.

Remove from heat, skim, and stir for 2 minutes.

Ladle into hot jars, seal with lids, and process in boiling water bath for 10 minutes.