Instructions: Place orange and lemons in warm water 10 minutes to get maximum juice. Peel orange and lemons and save peel. Running a knife sideways accross the peel remove as much of the white pith as possible. Chop finely in blender or food processor. Squeeze orange and lemons to get 3/4 Cups of juice. (it took me an extra orange) In a bowl combine juice, carrots, orange, lemon and peels.Measure this mixture and place in an 8 qt. sauce pan. For each cup you measured add 1 cup of water and 2/3 cups of sugar. Add to mixture.

Cook over medium heat till almost all liquid is gone. This takes maybe an hour or so, it will reduce by about 2/3.Fill hot sterilized half pint jars, leaving 1/2 " head space. Cap jars properly and process in boiling water bath for 10 minutes.

Makes about 3- 1/2 pints

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