| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Carrots, grated fine |
| 4 | c | Sugar |
| 8 | lg | Lemons, Grated rind of |
| 1 | c | Lemon juice |
| 1 1/2 | c | Finely cut candied gingerroot |
| Food processor or grater | ||
| Candy thermometer | ||
| Mason jars with lids |
INSTRUCTIONS
TOOLS Cook the grated carrots in boiling water for 5 minutes and drain in a sieve. Return carrots to the pot and add the sugar, lemon rind, lemon juice, and candied gingerroot. Bring the mixture to a slow boil, stirring until the sugar dissolves. Continue cooking over low heat, stirring frequently, for 1 1/2 hours. Remove from heat when a candy thermometer reads 220 degrees F., or when the liquid runs off a spoon as a thick syrup. Carefully spoon the marmalade into hot sterilized jars, filling to within 1/4 inch of the top. Wipe the rims clean and seal the jars with the lids. Process the jars for 10 minutes according to usual canning method. YIELD: 8 cups Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 08:18:11 -0400 From: Marguerite Dawson <[email protected]>
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