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
- 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.
- 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.
- 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.
- 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.
- 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.
- Store
- Store the carrot marmalade in a cool, dark place. Refrigerate after opening.
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