Carrot Marmalade

Carrot Marmalade
Carrot Marmalade
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  1. To each 1 lb carrot pulp use,
  2. 1 lb sugar
  3. 2 lemons, grated rind of one, juice of both
  4. 9 almonds, blanched & shredded
  5. 1/2 teaspoonful almond essence
  1. Cook carrot with skins on until tender; then cold-dip, and remove skins. Put through a food chopper. Place carrots and sugar in a preserving pan and boil for 15 minutes; add other ingredients and boil 5 minutes longer. Fill hot, sterilised jars. When cold, cover.