Try this Golden Lemon Marmalade recipe, or contribute your own.
Suggest a better descriptionPut carrots and lemons throught large blade of chopper (3 cups carrots and 3/4 cup lemon). In large kettle combine ingredients, except cherries. Bring to a full rolling boil. Cook on medium heat for 30 minutes. Add cherries. Cook 3-5 minutes longer, until thick and mixture sheets from spoon. Pour into hot, sterilized jars. Cover with hot parrafin. Makes 4 1/2 pints. Recipe by: Vivian Levya Posted to EAT-LF Digest by Katherine Levya Rodman
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 60 Servings | ||
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Calories: 141 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.3mg | 0 % | |
Potassium 25.5mg | 1 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 36g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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