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Recipe: Carrot Marmalade

Preserving - Jams, Jellies
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CARROT MARMALADE

4 cups chopped raw carrots
3 cups granulated sugar
Juice and grated rind of one lemon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

Combine all ingredients in a heavy bottomed pot and bring to a slow boil. Reduce heat to simmer and cook, stirring constantly, until thickened. Seal in sterilized jelly jars.
Process in water bath canner for 10 minutes.
MsgID: 204726
Shared by: Linda Lou,WA
In reply to: ISO: Carrot Cake Jam
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Carrot Cake Jam
  SM IN TORONTO
2 Recipe: Carrot Marmalade
  Linda Lou,WA
3 Recipe(tried): Carrot Cake Jam
  Rochelle, CA
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