| 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 <mdawson@MIDWAY.UCHICAGO.EDU>
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”