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Carrot Marmalade

Wash and boil until tender four pounds of young carrots, drain and peel, then press them through a colander, put them into a porcelain-lined kettle with two pounds of sugar and a pint of water, add a few pieces of chipped lemon peel, the grated yellow rind of two oranges, a small piece of ginger root cut into pieces and two bay leaves; simmer gently until the proper consistency and put away in tumblers.