Aunt Jeanne's Marmalade
IngredientsPreparation
  • 2 pounds [1 kg] carrots
  • Juice of 4 lemons
  • 3 oranges
  • 2 pounds [900 g] sugar
  • Hot sterilized jars
  • Peel and grate carrots.
  • Transfer into the uppper part of a double boiler; sprinkle with lemon juice and cook until tender.
  • Cut orange rinds into thin strips.
  • Add strips to mixture, along with orange meat, cut into small pieces; and sugar.
  • Cook mixture to jellying point, [220°F / 105°C] onto a candy thermometer.
  • Ladle into hot, sterilized jars; seal.