Pineapple/Carrot Marmalade

Preparation info
  • Makes

    4½ pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Make this spun-gold spread in spring when fresh fruit is scarce


  • 4 lbs. raw carrots, peeled
  • 3 lemons
  • 1 (1


  • Put carrots and unpeeled lemons through food chopper. Add pineapple, sugar and orange juice; cook until clear, stirring occasionally.
  • Pour into hot sterilized jars; seal at once.