Carrot Marmalade

1/2 Pound Carrots, peeled [which equaled about 5 medium sized carrots]

1 Cup Sugar

Grated Zest and Juice of 1 Lemon

1/8 Teaspoon Cinnamon

Pinch of Salt

Chop carrots up in a food processor until about 1/8 inch in size. I guess if you don’t have a processor you could grate it. I don’t see why that wouldn’t work as well.

Bring everything to a boil in a small pot. After two minutes, let simmer for 1 hour.

The liquid after one hour will still be a little thin. You can test the consistency by placing a tablespoon of the marmalade in the freezer for a minute to see if it congeals. If it does, you’re good to go. You can keep this up to two weeks in the fridge, and I think it tastes better  after refrigerating overnight.

Serve with goat cheese and pretzels. Or whatever you like.


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