Lemon and Carrot Marmalade.

The original recipe for this came from the Victorian Department of Agriculture booklet about 60 years ago.  I have adapted it to suit any Citrus fruit and even add Grand Mariner to some jars.

Ingredients
350 g lemons , washed
100g grated carrot
500 Mils of water
1 tablespoon of lemon juice and pectin if necessary. I use Jamsetta.
Sugar,  which will be 3/4 of amount of liquid in pot.

Method.

Place 2 small saucers into freezer. This is for testing set of marmalade
Cut lemons in 1/2 and slice into thin 1/2 moons. Remove seeds.
Place grated carrot and sliced lemon, lemon juice and water into large pot. Lid off.
Simmer for 30 minutes or until rind of lemon is very soft.  Finger nail should easily go through rind.
For each cup go liquid in pot,  add 3/4 cup of sugar.  I usually have about 1 liter of liquid so add  750 gs of sugar.
Stir sugar while Marmalade is coming to the boil.
Boil briskly until set. Skim off any scum that floats to top.     Test after 15 minutes on saucers.  Put  about 1 dessert spoon of jam on saucer and place back in freezer.  After 5 minutes,  run finger through jam.  If it wrinkles and stays apart ,  then it will set.  If not , boil for another 5 minutes.  Test again.
When setting is reached, pour into sterile jars.  Put lids on immediately and carefully turn upside down.  After 10 minutes turn up right way.

This makes a very tasty sweet Marmalade.  It can be used in place of mixed peel in cakes, at base of puddings, poured over lemon cakes and od course on toast for breakfast.

You can substitute any citrus for the lemons .
You can double the recipe,  but cook for a little longer.