Carrot-Ginger Marmalade

By Norma Bidwell
The Hamilton Spectator

Makes 8 8-oz (227 mL) jars

2 lb (900 g) scraped carrots, coarsely cut up

2 medium oranges

Juice of 2 lemons

1/4 lb (115 g) candied ginger, finely chopped by hand

6 1/2 cups (1.625 L) sugar

1 pouch Certo

Cook carrots until tender. Drain and grind with fine blade of chopper. Wash oranges, cut and grind. Put all ingredients except Certo in a large saucepan. Mix well. Bring to a full, rolling boil (this is a boil that can't be stirred down). Boil for 1 minute, stirring constantly.

Remove from heat and stir in Certo. Skim and stir for 5 minutes. Ladle into sterilized jars and seal.

Nutrition per 2 tbsp/ 30 mL serving: 100 calories; 0 g fat; 0 g protein; 26 g carbohydrates; 1 g fibre