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Pineapple/Carrot Marmalade
Preparation info
- Makes
4½
pints - Difficulty
Easy
Appears in
Published 1972
Make this spun-gold spread in spring when fresh fruit is scarce
Ingredients
Method
- 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.