Carrot-Cinnamon Marmalade

"This is from Anne Gardon's "Preserving for All Seasons". I really like it, but then again, I love carrots and cinnamon together! This is so very easy to make and is great for a gift when your market's fruit section is looking rather blah."
 
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Ready In:
45hrs 10mins
Ingredients:
5
Yields:
3 cups (half-pints)
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ingredients

  • 4 cups carrots, grated (you can use a food processor)
  • 4 cups orange juice
  • 1 lemon, juice of
  • 3 cups sugar
  • 1 teaspoon cinnamon
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directions

  • Cook carrots in orange juice over moderate heat for 30 minutes.
  • Add sugar and cinnamon. Stir thoroughly and cook until thick.
  • Ladle into hot, sterilized jars and seal.

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RECIPE SUBMITTED BY

I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
 
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