Rhubarb and Carrot Marmalade
- Number of Servings: 130
Ingredients
4 c. grated carrots4 c. diced rhubarb (if frozen, use the unsweetened kind)2 large oranges, peel slivered, juiced (pulp and pith reserved)2 large lemons, peel slivered, juiced (pulp and pith reserved)6 c. granulated sugar1 1/2 c. water
In a pot stir together: the carrots, rhubarb, citrus peel, citrus juice, sugar, and water. Put the reserved citrus pulp and pith on top of a couple layers cheese cloth and tie to form a pouch. Put this pouch into the pot as well. Boil for 1 hour, stirring often to prevent scorching.
With the back of a ladle squeeze the cheesecloth pouch to remove all liquid, and discard the pouch.
Pour the marmalade into hot sterilized jars to within 1 cm from the top of the jar, seal and process in a hot water bath for 10 minutes.
Makes aprox. 8 c. of marmalade, with aprox. 130 - 1 tbsp. servings.
Number of Servings: 130
Recipe submitted by SparkPeople user AEROBICSAHOLIC.
With the back of a ladle squeeze the cheesecloth pouch to remove all liquid, and discard the pouch.
Pour the marmalade into hot sterilized jars to within 1 cm from the top of the jar, seal and process in a hot water bath for 10 minutes.
Makes aprox. 8 c. of marmalade, with aprox. 130 - 1 tbsp. servings.
Number of Servings: 130
Recipe submitted by SparkPeople user AEROBICSAHOLIC.
Nutritional Info Amount Per Serving
- Calories: 39.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.6 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.3 g
- Protein: 0.1 g
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