Carrot Marmalade recipe
For those of you who asked for it. The original recipe came from a recipe book that my DS and DDL brought me from Belize.
10 cups grated carrots
10 cups sugar
6 oranges
4 lemons (hint: zest the lemons and dry for future use)
Optional ingredients:
1 tsp cinnamon
1 tsp allspice
1 tsp ground cloves
Habanero Peppers (for those of us who like a bit of taste bite) (Habanero pepper have a fruity flavor and work well with any kind ofjams
Pineapple
Wash and thinly peel the oranges being careful to avoid the white pith. Slice thinly or put through a food processor. Take the peeled oranges, section, remove the white membrane and slice into small pieces. Squeeze the lemons and add to orange peel mixture. Add the sugar to the orange and lemon mixture and let it sit overnight. Next day grate the unpeeled carrots and cook 2 hours. I add peppers or spices during the last hour of cooking. Seal hot mixture into jars and process in a hot water bath for 10 minutes. This recipe can be easily cut in half for smaller batches.