Categories: Jams, Jellies, conserves, marmalade, preserves
Ingredients
- 1/2 lemon
- 1/2 orange
- 2 cups coarsely shredded carrots, app. 1/2 lb.
- 1 1/4 cups sugar
- 1/2 cup water
- 1 1/2 tsp. grated fresh gingerroot or 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
Directions
- Remove end from lemons; discard. Remove center core form lemon and orange halves; discard. Cut each half into 4 lengthwise wedges; remove any seeds. Do not peel. In a 3 quart saucepan combine lemon and orange wedges, carrots , sugar and water.
- Bring to boiling; stirring to dissolve sugar. Reduce heat; simmer, uncovered, about 15 minutes or until mixture begins to thicken, stirring occasionally. Remove form heat; cool slightly. Transfer carrot mixture to a food processor bowl. Cover and process until almost smooth. Return carrot mixture to saucepan; add ginger and cinnamon. Simmer, uncovered, about 5 minutes or until mixture becomes very thick, stirring frequently. Ladle at once into 2 hot, sterilized
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half-pint jars, leaving 1/4-inch head space. Adjust lids. Store in refrigerator or process in a boiling water bath for 15 minutes.
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2 half-pints