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RECIPE 22
Golden Carrot Marmalade
GRANNY SAYS: Carrots? In
marmalade? You bet! Try this on biscuits, bread, or scones. Or use it to frost my good little
scratch cake!
| 3 large lemons |
1 large orange |
| 2-1/2 cups sugar |
8 oz carrots, grated |
| 1/8 tsp. salt |
1 tsp. grated fresh ginger, or powdered ginger |
- Squeeze the juice from the lemons.
- Remove all membrane from the orange, leaving only the pulp.
- Dice the orange pulp and set aside.
- Grate the orange peel and the peel from one of the lemons.
- Clean the carrots, cut off the dry ends and shred in a grater
or food processor.
- In a four-quart saucepan, combine fruit, sugar, ginger, carrots,
and salt with 1 cup of water.
- Heat to boiling over high heat, stirring frequently, then reduce
to medium heat and cook for about 45 minutes, continuing to stir often.
- Skim any foam from the marmalade and ladle into hot clean jars.
- Keep refrigerated and use within 1 month.
Granny adds: Marmalade is a little more difficult to make than
ordinary jam, but it really hits the spot. This stuff is good
enough to use as a dessert all by itself!
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