Carrot, Onion and Dill Marmalade

Directions

1. In a large nonaluminum saucepan, combine carrots with just enough water to barely cover, and bring to a boil.
2. Reduce ro low and simmer for 20 minutes. Drain and return carrots to saucepan.
3. Tie herbs in a cheesecloth and add to carrots. Add sugar, onions, citrus juices and crystallized ginger.
4. Bring mixture to a boil over medium heat. Continue to boil slowly, stirring occasionally, until marmalade is thick and clear, about 40 minutes. Remove and discard cheesecloth.
5. Ladle marmalade into hot, sterilized jars, wipe rims, seal and process for 10 minutes in a boiling water bath. If you do not have a canning set-up, use your double pasta pot, four bottles should fit nicely.
6. Process for 10 minutes. Remove jars and set to cool. Check the lids to make certain thay are tightly sealed. Store upright in a cool, dark place. If you do not want to can this you can store it in the refrigerator.
7. Refrigerate after opening.
8. Note: For those afraid that there isn't enough acid to waterbath can this recipe safely, the ph in this marmalade is 3.5 and anything under 4.6 is considered acidic enough for safe canning.