Lemon/Carrot Marmalade

Preparation info
  • Makes about


    ( 6 oz . ) glasses
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Adds a cheerful spot of color and a sprightly flavor to any meal


  • 12 large carrots, grated (9 c.)
  • 9 c. sugar
  • Juice of


  • Scrape carrots and grate coarsely; add sugar (use equal amounts carrots and sugar). Let stand overnight.
  • Add fruit juice and salt. Bring to boiling, and simmer 2 hours. Stir often, and skim when necessary. Seal in hot sterilized glasses.