Carrot Orange Marmalade
This recipe makes 117 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 37 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 10 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 8 |
| vit C | 7 |
- Portion size: 7 cups (1.75 L)
Carrots add a new dimension of flavour to familiar marmalade – not to mention vibrancy. Now that's orange!
Ingredients
- 3 3lemonlemons
- 2 2orangeoranges
- 3 cups 3cupswater
- 5 cups 5cupsgranulated sugar
- 3 cups 3cupsgrated carrotcarrots, (about 12 oz/375 g)
Preparation
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 Dutch oven, bring lemon and orange strips, juice and water to simmer over medium heat. Cover and simmer until mushy when pressed between fingers, about 45 minutes.
Add sugar and carrots. Bring to full rolling boil over high heat. Boil hard, stirring constantly with long wooden spoon, until thickened, setting point is reached and 1/2 tsp (2 mL) dropped onto chilled plate wrinkles when pushed with fork, 8 to 12 minutes. Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.
Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.
Process in boiling water canner for 10 minutes. Transfer to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate; use within 3 weeks. Store in cool, dry, dark place for up to 1 year.
Source : Canadian Living Magazine: September 2003
