Carrot-pineapple-orange Marmalade

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 2 lemons
• 2 cups chopped orange pulp (about 3 medium)
• 1 cup crushed fresh pineapple, drained
• 1 cup shredded carrot
• 3 cups sugar
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 (3 ounce) envelope liquid pectin

Recipe

• 1 peel lemons, removing just a small portion of the pith. slice peel into thin strips; set aside. squeen juice from lemons and measure 1/3 cup lemon juice.
• 2 in a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. add sugar, allspice and nutmeg, stirring until sugar dissolves. bring to a boil over medium-high heat. stir in liquid pectin. return to a rolling boil. boil hard 1 minute, sitrring constantly. remove from heat. skim foam if necessary. slowly stir marmalade 2 minutes.
• 3 ladle hot marmalade into hot jars, leaving 1/4-inch headspace. adjust two-piece caps (lid and band). process 10 minutes in a boiling-water canner.