Carrot Marmalade II

Carrot Marmalade II
Recipe type: Marmalade
Cuisine: British
  • 450g (I lb) carrots
  • 4 medium lemons
  • 1.5l (2½ pints) of water
  • 1.8kg (4 lb) sugar
  1. Peel and grate the carrots.
  2. Grate the lemon rinds and squeeze the juice into a pan.
  3. Add the grated rind and carrots to the pan, and add all the water.
  4. Heat to boiling point and then leave to boil for 45 minutes. Add a little extra water if needed.
  5. Add the sugar to the pan and stir well until it is totally dissolved.
  6. Boil for about 30 minutes or until it reaches setting point.
  7. Pour into warmed jars, and seal.

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