Could you post the recipe? I have tons of carrots, but not a Ball Blue Book.

Sure,
2 Lemons
4 Cups Shredded Carrots
4 Cups Sugar
2 Cups Crushed Pineapple
1/2 Tsp Ground Allspice
1/4 Tsp Nutmeg
1 Pouch Liquid Pectin

Peel Lemons, removing just a small portion of the white pith. Slice Peel into thin strips, set aside. Squeeze juice from lemons and measure 1/3 cup. Combine lemon peel, lemon juice, carrots, sugar, pineapple and spices in a large stockpot, stirring until sugar dissolves. Bring to a boil over med-high heat. Add Pectin. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if needed. Slowly stir marmalade for 2 minutes. Ladle hot marmalade into hot jars, adjust 2 piece lids. Process for 10 minutes in BWB.

Like I said I goofed and added 1 teaspoon of the allspice, then offset that with 1/2 white and 1/2 raw sugar, tastes like honey with citrus and pop of allspice and pineapple.

Thank you busylizzy, my FIL is going to love this!

Yes, I am very pleased with this recipe. so was everyone who tried it cause I always make 2- 4oz jars to taste test after I make jams/jellies.

I'm finding it difficult to stop taste-testing it before it hits the jars. lol

Yeah I do that too holly, lol. I really like the 4oz jars when I am trying new recipes, that way I can pass around and have taste testers also.

Nuts to my FIL, he's not getting any of this stuff!

And wait until Ken finds out that I'm using his brine recipe as a...ummm...beverage! LOL

Brine as a beverage?? Must be that good huh? Hope you have some garlic in it to, so everyone will know what your drinking!

Lots of garlic, I can't believe how good that stuff tastes!

I hope there's some left to wash my hair with.