Title: Pineapple-Carrot Marmalade
Categories: Jam
Yield: 1 Servings

	4 l	b carrots -- pared
	3	lemons
	20 o	z crushed pineapple -- canned
	4 c	sugar
	1 c	orange juice

Put carrots and unpeeled lemons through food grinder. Add pineapple, sugar and orange juice; cook until clear, stirring occasionally. Pour into hot sterilized jars; seal at once. Yield: 4 1/2 pints

Recipe By : Preserving Foods - Oxmoor House

From: Country Gourmet

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