Carrot and Citrus Marmalade
Rinse lemon in hot water, wipe dry and peel thinly with a sharp knife. Cut peel into fine strips. Squeeze lemon, oranges and grapefruit. Peel carrots and grate coarsely.
Mix together carrots with juice and jam sugar in a large pot, bring to a boil and cook for about 4 minutes until bubbly. Boil until jam reaches its setting point, and if necessary, continue cooking a few more minutes. Stir in the vermouth, pour the hot jam into prepared jars immediately and seal tightly.
Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.