Carrot Marmalade

An old-fashioned kitchen and an old-fashioned recipe team up to make a perfect pair! This recipe, circa 1924, combines both fruits and vegetables in this unusual, tasty spread for toast.

Carrot Marmalade

3 cups carrots

1/2 tsp. salt

2 oranges

3 lemons

4 cups sugar

1 cup water

Peel and wash carrots. Grind or chop until fine. Cook in salted water until tender, then drain. Set aside.

Wash and peel the oranges, chopping one rind and cutting the other into small strips. Place rinds in small saucepan and cover with water. Boil until tender, then drain.

Cut the orange pulp into small pieces. Place in small bowl. Add the juice from the lemons.

Add sugar to the hot carrots and allow it to melt. Then add 1 cup water, and the lemon juice, orange pulp, and cooked peel.

Cook until syrup is thick and fruit is clear. While still hot, pack into sterilized jars and store immediately in refrigerator, using up within a week.

For variety, add 1 tsp. each of cinnamon, ginger, and allspice.

Kitchen: Elm Street Antiques