Carrot Marmalade

4 cups chopped raw carrots
3 cups granulated sugar
Juice and grated rind of one lemon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon

Combine all ingredients in a heavy bottom pot and bring to a slow boil. Reduce heat to simmer and cook, stirring constantly, until thickened. Seal in sterilized 6-ounce jelly jars.

Makes 4-5 (6 ounce) jars.