We Be Jammin'... Carrot Marmalade
Carrot Marmalade
Found on Food
This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!
YIELDS 3 250 ml jars
INGREDIENTS
* 1 lemon
* 1 seville oranges
* 2 cups water
* 2 cups grated carrots
* 2 1⁄2 cups sugar
DIRECTIONS
* Wash the lemon and orange and shred them finely.
* Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
* Put the canning jars in a large kettle with enough water to come to an inch above the rims.
* Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
* Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
* Wash, peel and grate the carrots.
* Add the carrots and sugar to the peels.
* Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
* Fish out the seeds, draining them well.
* Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
DIRECTIONS
* Wash the lemon and orange and shred them finely.
* Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
* Put the canning jars in a large kettle with enough water to come to an inch above the rims.
* Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
* Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
* Wash, peel and grate the carrots.
* Add the carrots and sugar to the peels.
* Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
* Fish out the seeds, draining them well.
* Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
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