Carrot Marmalade

A completed batch of carrot marmalade along with some plum jam sit cooling and setting in my "outdoor kitchen" (AKA the barbecue!)

This carrot marmalade makes a great alternative to traditional marmalade, gives you a little bit more veggie in your diet, and is a creative way to use local produce.

Ingredients:

• 1 lb (500 g) Ontario Carrots (about 6), peeled
• 2 oranges, seeded and quartered
• 1 lemon, seeded and quartered
• 3 cups (750 mL) granulated sugar
• 2 cups (500 mL) orange juice

Directions:

1. Finely dice, shred or julienne carrots using a food processor, grater or knife; transfer to bowl.
2. Chop oranges and lemon in a food processor,; add to carrots.
3. Stir in sugar and orange juice; cover and refrigerate overnight.
4. Transfer to heavy saucepan; cook over medium-low heat, uncovered, until thickened and carrots and peel are tender, 40 to 45 minutes.
5. Spoon into sterilized canning jars; store in refrigerator for up to one month, or process in boiling water bath 5 minutes for longer storage.

0