3 oranges (to use peeling and pulp)
4 c. chopped carrots
4 c. sugar
2 tbsp. pineapple juice

Cut the peeling from 3 oranges into fine strips. Cover with water and boil until tender. Add 1 cup water to 4 cups chopped carrots and cook until tender. Add the pulp of 3 oranges, 4 cups sugar, 2 tablespoons pineapple juice, the orange peel, and carrots. Cook until marmalade is thick and clear. Pour into jars and seal.