Carrot marmalade

This one is good with cream cheese, on a honey, whole wheat scone.
Ingredients:
2 Whole oranges, seeded and quartered
1 Whole lemon, seeded and quartered
6 Medium carrots, peeled and shredded
3 c Granulated sugar
2 c Unsweetened orange juice
Slice orange and lemon quarters, including peel, into thin strips or small dice with sharp knife; combine with carrots, sugar and orange juice in bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2 hours or until thickened and peel is tender. Spoon into sterilized jars; store in refrigerator for up to 1 month or process in boiling water bath 5 minutes for longer storage.