CARROT MARMALADE
- 1 lb. carrots
- 1½ lbs. sugar
- 2 lemons
- ½ cup chopped nuts
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.