lemon-carrot-marmalade-102049.json

{
    "directions": [
        "Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store."
    ],
    "ingredients": [
        "3 large lemons, quartered and seeded",
        "2 pounds carrots, trimmed, scraped and cut into 1\" pieces",
        "3 cups sugar",
        "1/2 cup honey",
        "1/4 cup minced, preserved ginger",
        "2 quarts water"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Vegetable",
        "Low Sodium",
        "Lemon",
        "Carrot",
        "Summer",
        "House & Garden"
    ],
    "title": "Lemon-Carrot Marmalade",
    "url": "http://www.epicurious.com/recipes/food/views/lemon-carrot-marmalade-102049"
}