Carrot Marmalade
1 lb. carrots
1½ lbs. sugar
2 lemons
½ cup chopped nuts
Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.