Carrot-Orange Marmalade


  • 2 cups ground raw carrots
  • 1 orange
  • 2 lemons
  • sugar
  • 3 cups water


Squeeze the orange and lemons saving the juice. Then grind the rinds and cook in enough water to cover until tender (about 30 minutes). Add the ground carrots and cook until tender (about 20 minutes).


Add the orange and lemon juice. Measure the mixture and add 2/3 cup sugar to each cup of mixture. Pour into sterilized jars to within 1/2 inch of top. Put on caps and tighten firmly. Process in boiling water bath for 10 minutes. Makes 5 8 oz jars.

By Sandy from Graettinger, IA


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