4 c. (960 mL) grated raw carrots
2 oranges
Water, about 6 c. (1440 mL)
4 lemons
Sugar
Pinch salt

Squeeze oranges and lemons and save the juice. Then grate the rinds of 1 orange and 2 lemons and cook until tender--about 30 minutes in 3 cups (720 ml) water. Add the grated carrots and 3 cups (720 mL) of water and cook until tender, about 20 minutes. Add the orange and lemon juice.

Measure the mixture. For each cup (240 mL) of this mixture add 2/3 cup (160 mL) sugar. Boil to the marmalade stage. This will require about 45 minutes. Add pinch salt. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 half pints (720 mL).