Carrot Marmalade

Take 4 medium-sized carrots, 4 lemons, 12 cupfuls of water and 4 lb. of sugar. Slice the carrots and lemons very thinly, place in a preserving pan with water, and leave for 24 hours. Place on fire and boil for an hour, then add the sugar and boil again until it jellies when tried in a saucer.

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