Carrot Marmalade

from Radically Simple

1 pound carrots, peeled and cut into 1 inch pieces
2 cups of sugar
grated zest and juice of 1 large lemon
1/4 t ground cardamom

Pulse carrots in a food processor until coarsely ground. Put all ingredients in a saucepan and bring to a rapid boil. Stir and boil for 1 minute. Reduce heat to low and cook about 1 hour, stirring frequently. Let cool, cover and refrigerate up to 2 weeks.