Rhubarb and Carrot Marmalade
Nutritional Info
- Servings Per Recipe: 130
- 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
View full nutritional breakdown of Rhubarb and Carrot Marmalade calories by ingredient
Introduction
A lady gave this to me last year while I was at a campground. My Dad really likes it. A lady gave this to me last year while I was at a campground. My Dad really likes it.Number of Servings: 130
Ingredients
-
4 c. grated carrots
4 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 sugar
1 1/2 c. water
Directions
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.