Carrot Marmalade

Yield: 4 or 5 (6 ounce) jars

Ingredients

• 4 cups chopped raw carrots
• 3 cups granulated sugar
• Juice and grated rind of one lemon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon

Instructions

1. Combine all ingredients in a heavy bottom pot and bring to a slow boil. Reduce heat to simmer and cook, stirring constantly, until thickened.
2. Seal in sterilized 6 ounce jelly jars.