Categories: canning- melange
Ingredients
- 2 cups shredded raw carrots
- 1 orange
- 2 lemons
- 2 cups sugar
- 3 cups water
Directions
- Place orange and lemons in warm water for 10 minutes to obtain maximum juice. peel orange and lemons; save the peels. Chop peels in blender or food processor. Squeeze orange and lemons to yield a total of 3/4 cup orange and lemon juice.
- In a bowl, combine citrus peels, citrus juices and carrots. measure the mixture and place it in a 6 to 8-quart saucepan. For each cup of citrus and carrot mixture, measure one cup of waer and 2/3 cup sugar. Add water and sugar of citrus and carrot mixture.
- Cook over medium heat, stirring constantly, until most of the liquid is gone and mixture is thick.
- Immediately fill hot half-pint jars with mixture, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw band on firmly. Process in boiling water canner for 10 minutes.
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makes 2 to 3 half-pints
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Hint: Mix 1 half-pint jar with an 8 oz. pkg. of softened cream cheese. Spread on banana or date-nut bread, bagels or frost a cake.
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Mix 1/2 cup of Candies Carrot-Orange Melange with 1 cup of sour cream or plain yogurt for a delicious fruit salad dressing.