Carrot Marmalade 4 cups chopped raw carrots 3 cups granulated sugar Juice and grated rind of one lemon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon
Combine all ingredients in a heavy bottomed pot and bring to a slow boil. Reduce heat to simmer and cook, stirring constantly, until thickened. Seal in sterilized 6-ounce jelly jars.
