Golden lemon marmalade

60 Servings

Ingredients

Quantity Ingredient
1 pounds Carrots
2 mediums Lemons; quartered and seeded
3½ cup Sugar
½ teaspoon Salt
½ cup Water
⅓ cup Maraschino cherries

Directions

Put carrots and lemons throught large blade of chopper (3 cups carrots and ¾ cup lemon). In large kettle combine ingredients, except cherries. Bring to a full rolling boil. Cook on medium heat for 30 minutes. Add cherries.

Cook 3-5 minutes longer, until thick and mixture sheets from spoon. Pour into hot, sterilized jars. Cover with hot parrafin. Makes 4½ pints.

Recipe by: Vivian Levya

Posted to EAT-LF Digest by Katherine Levya Rodman <levya@...> on Sep 02, 1998, converted by MM_Buster v2.0l.

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