Golden Lemon Marmalade
|Sugar||3 3⁄4 Cup (60 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Maraschino cherries||1⁄3 Cup (5.33 tbs)|
Clean carrots and quarter and seed the lemons.
Put through fine blade of grinder.
Should be about 3 cups of chopped carrots to 3/4 cup of lemon.
In a large kettle or Dutch oven, put carrots, lemon, sugar, salt and water.
Bring to a rolling boil.
Cook over medium heat for 10 to 15 minutes.
Add sliced cherries, cook 5 minutes more or until thickened.
Pour into hot sterilized jelly glasses and seal at once.