Carrot-Orange Marmalade

Ingredients

• 4 cups sugar
• 3 large oranges, thinly sliced
• 1 (10-ounce) bag matchstick carrots
• 2 teaspoons lemon rind (rind from 1 lemon)
• 2 tablespoons fresh lemon juice

Preparation

1. Bring all ingredients to a full rolling boil over medium heat in a Dutch oven, stirring occasionally, until sugar is dissolved and syrup thickens. Reduce heat, and simmer, stirring occasionally, 15 to 20 minutes. Remove from heat; skim off any foam.
2. Pour hot marmalade immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in boiling-water bath 10 minutes.