Recipe - Fourteen-Carat Marmalade (Carrot-Lemon-Ginger Marmalade)

3 pound Carrots, grated fine
4 cup Sugar
8 lg Lemons, Grated rind of
1 cup Lemon juice
1 One half cup Finely cut candied
gingerroot

TOOLS
Food processor or grater
Candy thermometer
Mason jars with lids

Cook the grated carrots in boiling water for 5 minutes and drain in a
sieve. Return carrots to the pot and add the sugar, lemon rind, lemon
juice, and candied gingerroot.

Bring the mixture to a slow boil, stirring until the sugar dissolves.
Continue cooking over low heat, stirring frequently, for 1 One half hours.
Remove from heat when a candy thermometer reads 220 degrees F., or when the
liquid runs off a spoon as a thick syrup.

Carefully spoon the marmalade into hot sterilized jars, filling to within
One fourth inch of the top. Wipe the rims clean and seal the jars with the lids.
Process the jars for 10 minutes according to usual canning method.

YIELD: 8 cups
Posted to EATL Digest 6 November 96

Date: Thu, 7 Nov 1996 08:18:11 0400

From: Marguerite Dawson mdawson@MIDWAY.UCHICAGO.EDU