Try this Golden Lemon Marmalade recipe, or contribute your own.
Suggest a better descriptionPlace cut up carrots and lemons in blender. Chopped fine, makes 3 cups carrots and 3/4 cup lemon. Place in large pan (chopped carrots and lemons); add sugar, salt and water. Bring to boil and cook for 10 minutes. Add the cherries and cook 5 minutes more or until thick. Pour in sterilized small jars; seal. Posted to Bakery-Shoppe Digest V1 #461 by fundwell@excel.net on Dec 19, 1997
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Serving Size: 1 Serving (2611g) | ||
Recipe Makes: 1 | ||
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Calories: 7268 | ||
Calories from Fat: 18 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 316.9mg | 11 % | |
Potassium 1981.3mg | 52 % | |
Total Carbohydrate 1877.2g | 552 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 1855.9g | ||
Protein 7.8g | 11 % | |
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: 7268
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