Carrot Marmalade

2 lbs carrots, sliced
3 lbs sugar
4 lemons
3/4 cup chopped nuts

Steam or cook carrots until tender. Mash. Add sugar and the juice of
the lemons. Add the rind of 2 lemons. Cook 20 minutes., stirring
occasionally. Add nuts just before removing from the stove. Pour into
jars. Seal according to manufacturer's directions. Process 10 minutes
for jars sized up to 1 pint in boiling water bath.

This could also be kept in the refrigerator for up to 3 months without
sealing.


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