Carrot Marmalade
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 3:23pm

Ingredients




1 pound carrots
5 1/2 pounds sugar
2 lemons
1/2 cup chopped nuts

Preparation

1 Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.

About


From the Project Gutenberg EBook of "Pennsylvania Dutch Cooking."