** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place orange and lemons in warm water 10 minutes to get maximum juice.
2. Peel orange and lemons and save peel. Running a knife sideways across the peel remove as much of the white pith as possible.
3. Chop finely in blender or food processor. Squeeze orange and lemons to get 3/4 Cups of juice.
4. (it took me an extra orange) In a bowl combine juice, carrots, orange, lemon and peels.
5. Measure this mixture and place in an 8 qt. sauce pan.
6. For each cup you measured add 1 cup of water and 2/3 cups of sugar.
7. Add to mixture. Cook over medium heat till almost all liquid is gone.
8. This takes maybe an hour or so, it will reduce by about 2/3.
9. Fill hot sterilized half pint jars, leaving 1/2 " head space.
10. Cap jars properly and process in boiling water bath for 10 minutes.
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Dietary Notes:
This recipe is very low-sodium with 52mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 203% of your daily recommended intake per serving. This recipe is high in Vitamin C with 83% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Natural Sweeteners, Oranges, Citric Acid allergies.
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