SWEET CARROT MARMALADE

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This sweet and delicious marmalade has a secret that your carrot hating kids will never know unless you tell them. It is a cousin to orange marmalade, using grated carrots instead of orange rind. Try it, you'll love it!

Provided by mojoloh

Categories     Jellies

Time 1h

Yield 6 8 oz. jars, 6 serving(s)

Number Of Ingredients 9

1 1/2 cups finely grated peeled carrots
1 1/2 cups canned pears, mashed
1 3/4 cups canned pineapple in juice
3 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (1 3/4 ounce) package regular powdered fruit pectin
6 1/2 cups granulated sugar

Steps:

  • In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
  • Bring to a boil over high heat, stirring frequently.
  • Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
  • Remove from heat and whisk in pectin until dissolved.
  • Bring to a boil over high heat, stirring frequently.
  • Add sugar all at once, and return to a full rolling boil, stirring constantly.
  • Boil hard, stirring constantly, for 1 minute.
  • Remove from heat and skim off foam.
  • Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
  • Wipe jar lips clean and seal jars with canning lids.
  • Place jars in large pot or canner, ensuring that they are completely covered with water.
  • Bring to a boil and process 10 minutes.
  • Wait 5 minutes, then remove jars, cool and store.

Nutrition Facts : Calories 957.9, Fat 0.3, SaturatedFat 0.1, Sodium 39.7, Carbohydrate 248, Fiber 3.8, Sugar 234.5, Protein 0.9

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