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Carrot Marmalade

Betty Crocker (1975)

1 pound medium carrots, cut into 1-inch slices

2 medium oranges, cut into eights and seed removed

2 cups water

4 cups sugar

Juice of 3 medium lemons (about 3/4 cup)

1 small piece gingerroot

1/2 teaspoon salt

Place half each of the carrots, oranges, and water in blender. Cover and blend on medium speed for 1 min. Repeat with remaining carrots, oranges, and water.

Heat carrot mixture, sugar, lemon juice, gingerroot and salt to boiling. Boil gently, stirring frequently, until mixture is thickened, 40 to 45 min; remove gingerroot.

Immediately ladle into hot sterilized glasses. Fill to within 1/4 inch of tops of glasses; seal. Invert glasses a few seconds; place upright to cool.

USDA Recommends a 10 min water bath.

Tamara