Carrot and Rhubarb Marmalade

|This recipe has been created by fellow Local Greener Joe Welstead it looks and tastes senstational.|carrots|4 cup carrots grated4 cup rhurbarb grated2 lemons5 cup sugar1.5 cup water|Cut off the rinds of the lemons and chopAdd the chopped rinds and juice of the lemons in a large pan.Keep the pith of the lemons and place in a cheesecloth.Add all other ingredients to the pan and bring to a gentle boil.Dip in the cheesecloth and leave it to simmer.Cook for a good two hours checking the consistency and stirring occasionally.Remember the jam will thicken as it cools! Pour immediately into sterilised jam jars - it should make enough for three pots.|20.00 minutes|8|https://www.localgreens.org.uk/recipes/carrot-and-rhubarb-marmalade