Carrot Marmalade

PREP TIME

30 mins
COOK TIME

1 hrs
TOTAL TIME

5 hrs 30 mins
SERVING

People
VIEWS

0

Transform humble carrots into a vibrant, jewel-toned marmalade, bursting with citrus sunshine and the warm embrace of cardamom. This delectable preserve is a stunning addition to your culinary repertoire – imagine it gracing scones, enlivening cheeses, or adding a sweet-spiced counterpoint to savory dishes.

Ingridients

Adjust Servings

2 cups tap water

1 tablespoon grated orange zest plus 1/2 cup fresh juice (from 1 large orange)

2 teaspoons grated lemon zest plus 1/4 cup fresh juice (from 1 large lemon)

2 cups grated carrots (from 2 large [6 ounce each] carrots)

2 cups granulated sugar

3/4 teaspoon ground cardamom

1/4 teaspoon kosher salt

Nutrition

Carbohydrate

424 g
Cholesterol

0 mg
Fiber

8 g
Protein

2 g
Saturated Fat

0 g
Sodium

490 mg
Sugar

410 g
Fat

1 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare Ingredients: Gather all your ingredients, ensuring the citrus is freshly zested and juiced. (5 minutes)

02

Step

Initial Simmer: In a large, heavy-bottomed saucepan, combine the water, orange zest and juice, lemon zest and juice, and grated carrots. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to medium-low and simmer gently, stirring occasionally, until the carrots are tender-crisp. (Approximately 15 minutes)

03

Step

Sweeten and Spice: Stir in the granulated sugar, ground cardamom, and kosher salt. Continue stirring until the sugar is completely dissolved. (Approximately 30 seconds)

04

Step

Marmalade Magic: Maintain a simmer over medium-low heat, stirring occasionally to prevent burning. Continue to cook until the marmalade thickens and a candy thermometer registers 220 degrees F (104 degrees C). (Approximately 40-45 minutes).

05

Step

Skim and Jar: Carefully skim off any foam that forms on the surface of the marmalade and discard. Pour the hot carrot mixture into a clean, 16-ounce jar.

06

Step

Cool and Cure: Cover the jar with a lid and refrigerate until the marmalade is fully cooled and set. (At least 4 hours, or up to 3 weeks)

For a smoother marmalade, use a food processor to finely grate the carrots.
Adjust the amount of cardamom to your preference. Start with 3/4 teaspoon and add more to taste.
The marmalade will thicken as it cools. Do not overcook, or it will become too hard.
Sterilize your jar before filling to ensure a longer shelf life.
Serve this marmalade with cream cheese and crackers, or a grilled cheese sandwich with brie.

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Addison Boehmshanahan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.