Directions:
- Peel lemons, removing just a small portion of the white pith. Slice peel into thin strips; set aside. Squeen juice from lemons and measure 1/3 cup lemon juice.
- In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar, allspice and nutmeg, stirring until sugar dissolves. Bring to a boil over medium-high heat. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, sitrring constantly. Remove from heat. Skim foam if necessary. Slowly stir marmalade 2 minutes.
- Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band). Process 10 minutes in a boiling-water canner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.33 Kcal (466 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 6.29mg | 0% | |
| Potassium | 92.63mg | 2% | |
| Total Carbs | 28.7g | 10% | |
| Sugars | 26.41g | 106% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 0.51g | 1% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 149.83 Kcal (627 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 8.46mg | 0% | |
| Potassium | 124.67mg | 2% | |
| Total Carbs | 38.62g | 10% | |
| Sugars | 35.54g | 106% | |
| Dietary Fiber | 1.46g | 4% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 23.4mg | 29% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 21.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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