Carrot and Orange Marmalade

Ingredients:

• 6 cups grated carrots
• 5 cups sugar
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• 8 cups water
• 6 oranges
• 4 lemons

Directions:

Remove peel from oranges and lemons, using as little of the white pith as possible. Finely chop the peel of all the oranges and two lemons. Soak the peel in cold water over night and drain. Remove the membranes from the orange pieces. Add the peel and the oranges to the carrots and cook until tender in as little water as possible. Add sugar and the 8 cups water and cook until thick and clear. Add the juice of the 4 lemons and cook 5 minutes.

Pour into sterilized jars, leaving 1/2 inch head space. Can in water bath canner for 10 minutes.

Source: Modified slightly from the 1938 edition of the Kerr Canning Guide.

By Free2B from North Royalton, OH