Carrot Pineapple Orange Marmalade
This recipe came from the Ball Blue Book with anadaptation to lower the sugar and add pectin.
Ingredients
- 2 pc. lemons
- 2 cups chopped orange pulp (3 medium oranges)
- 1 cup crushed fresh pineapple or 1 8oz can crushed,drained
- 1 cup shredded carrot
- 2 cups sugar
- 3 T. pectin
Instructions
Preparation:
- Prepare 4 halfpint jars in hot water. Using a veggie peeler peel thelemon. Slice peel into thin strips, set aside. Squeeze juice from lemons andmeasure 1/3 cup. Shredded carrots by either using a food processor or use thesmallest holes on your box grater.
Cooking:
- In a stainless steelpot combine all ingredients except pectin. Heat over medium till boiling. Reduce the heatand simmer for 30 minutes. Bring back toa boil and add pectin. Boil for one minute. Remove from heat.
Processing:
- Ladle marmalade into hot, sterilized half pint canning jars, leaving1/4" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings.
- Place the jars in the water bath makingsure that the water covers each of the jars by 1 to 2 inches. Add hot water tothe canner if it doesn't measure up.
- Cover the pot and turn up the heat underthe canner and wait for the water to start boiling. Once the water has come toa boil start your timer for 10 minutes.
- When complete turn off the heat andremove the cover and let the jars sit for another few minutes.
- Remove the jarsand place them back on the dishtowel in a place that they will sit overnight tocool. Do not touch or move them till the next morning.
Sealing:
- Sometime in the nexthour your jars will be making a "pinging" or "popping"noise. That is the glass cooling and the reaction of the lids being sucked intothe jar for proper sealing. Some recipes may take overnight to seal. Check yourlids and reprocess any jars that did not seal.