Presents

"Carrot Orange Marmalade"

Recipe Source: An Issue of Canadian Living Magazine Canning & Preserving Recipe File Serving Size: Makes 7 cups

Amount Ingredient 3 lemons 2 oranges 3 cups water 5 cups granulated sugar 3 cups grated carrots (about 12 ounces)

Preparation Instructions:

Scrub lemons and oranges in hot soapy water; rinse well. Cut in half; squeeze out juice and set aside. Cut lemon and orange halves into 3 parallel strips. Cut crosswise into thin strips.

In large heavy saucepan or Dutch oven, bring lemon and orange strips, juice and water to simmer over medium heat. Cover and simmer for about 45 minutes or until mushy when pressed between fingers.

Add sugar and carrots; bring to boil. Boil vigorously, stirring constantly, for 8 to 12 minutes or until thickened and setting point is reached.

Pour into 1 cup canning jars, leaving 1/4 inch headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes. Makes 7 cups.

Per 1 tablespoon: about 37 calories; 0 g protein; 0 g fat; 10 g carbohydrates; 0 g fibre; 0 mg cholesterol; 2 mg sodium.

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