| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Carrots, grated fine |
| 4 |
c |
Sugar |
| 8 |
|
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
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 <mdawson@MIDWAY.UCHICAGO.EDU>
A Message from our Provider:
“God will ultimately have HIS way, not yours!”