Carrot Marmalade

Carrot Marmalade

This homemade carrot marmalade on toast, scones, or as a sweet addition to cheese platters!

Ingredients

• 500g carrots, peeled and grated
• 2 large oranges, juice and zest
• 1 large lemon, juice and zest
• 500g granulated sugar
• 1 cup water
• 1 teaspoon ground ginger (optional)
• 1 cinnamon stick (optional)

Preparation

1. Prepare the Ingredients:
   • Peel and grate the carrots using a fine grater or food processor.
   • Zest and juice the oranges and lemon. Make sure to remove any seeds from the juice.
2. Combine and Cook:
   • In a large, heavy-bottomed pot, combine the grated carrots, orange zest and juice, lemon zest and juice, and water.
   • Add the ground ginger and cinnamon stick if using.
   • Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Add Sugar and Simmer:
   • Once the mixture reaches a boil, add the granulated sugar.
   • Stir continuously until the sugar is completely dissolved.
   • Reduce the heat to low and let the mixture simmer, uncovered, for about 45-60 minutes, or until it thickens to a jam-like consistency. Stir occasionally to prevent sticking.
4. Test for Doneness
   • To check if the marmalade is ready, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles when pushed with your finger, it’s done. If not, continue cooking and check again after a few minutes.
5. Remove Cinnamon Stick and Jar the Marmalade
   • Remove the cinnamon stick if you used one.
   • Pour the hot marmalade into sterilized jars, leaving a small gap at the top.
   • Seal the jars tightly and let them cool to room temperature.
6. Store
   • Store the carrot marmalade in a cool, dark place. Refrigerate after opening.