I have just over a pound of carrots and would love to make a jam or marmalade, does anyone have any recipe suggestions?
2 c grated carrots1 1/2 c sugarjuice and rind of both an orange and a lemon
Stir well to dissolve the sugar bring to a vogorous boil. Stirring often, cook to the jelling point--about 30-40 minutes.
Seal in hot half pint jars.
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