Carrot Marmalade
purchased from the Van Meter Estate in Quinlan, Texas). I purchased these
collection
Notation on card says 1922.
10 cups grated carrots
10 cups sugar
6 oranges
4 lemons
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
Wash and peel thin the orange and lemon rind being careful not to get the
inner white membrane of the rind. Put through the food chopper. Remove
thin white membrane from orange sections and slice into small pieces.
Squeeze the lemons and add the juice to the mixture and allow it all to
stand over night. The next day, add spices and cook 2 hours. Put in jars
and seal.
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