Rhubarb and Carrot Marmalade

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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
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Submitted by:


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


    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


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.

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