Breakfast

Rhubarb and Carrot Marmalade is for Breakfast.

Rhubarb and Carrot Marmalade takes several minutes to prepare.

Rhubarb and Carrot Marmalade takes several minutes to cook.

Rhubarb and Carrot Marmalade makes 130 servings.

The ingredients for Rhubarb and Carrot Marmalade are:

4 c. grated carrots
4 c. diced rhubarb (if frozen, use the unsweetened kind)
2 large oranges, peel slivered, juiced (pulp and pith reserved)
2 large lemons, peel slivered, juiced (pulp and pith reserved)
6 c. granulated sugar
1 1/2 c. water

Here is how you make Rhubarb and Carrot Marmalade:

In a pot stir together: the carrots, rhubarb, citrus peel, citrus juice, sugar, and water. Put the reserved citrus pulp and pith on top of a couple layers cheese cloth and tie to form a pouch. Put this pouch into the pot as well. Boil for 1 hour, stirring often to prevent scorching. With the back of a ladle squeeze the cheesecloth pouch to remove all liquid, and discard the pouch. Pour the marmalade into hot sterilized jars to within 1 cm from the top of the jar, seal and process in a hot water bath for 10 minutes. Makes aprox. 8 c. of marmalade, with aprox. 130 - 1 tbsp. servings. Number of Servings: 130Recipe submitted by SparkPeople user AEROBICSAHOLIC.

The nutritional information for Rhubarb and Carrot Marmalade is:

• Servings Per Recipe: 130
• Amount Per Serving
• Calories: 39.6

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 2.6 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 0.3 g
• Protein: 0.1 g