Recipes > Sauces & Spreads > Marmalades > Carrot Marmalade
Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.
Print recipe/article only
Pennsylvania Dutch Cooking.
Vintage Recipes © 2006-2013 LM Bornath | Border courtesy of The Inspiration Gallery