Orange and Carrot Marmalade

seal with paraffin

6 carrots
3 oranges
1 lemon, juice and rind

Slice the carrots and cook them until they are tender in as little water as possible. Cut oranges and lemons in small pieces. Measure carrots and fruit and add two-thirds as much sugar. Simmer until mixture is clear. Pour into jelly glasses. When cool, seal with paraffin.