Description
This vibrant Carrot Marmalade combines the natural sweetness of grated carrots with bright citrus flavors and warm cardamom spice. Slowly simmered to a thick, spreadable consistency, it’s a delightful and unique preserve that can be enjoyed on toast, with cheese, or as a glaze for meats.
Ingredients
Scale
Main Ingredients
- 2 cups grated carrots
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 2 cups tap water
- 2 cups granulated sugar
- ¾ teaspoon ground cardamom
- ¼ teaspoon kosher salt
Instructions
- Combine Ingredients: In a large saucepan, mix grated carrots, orange zest and juice, lemon zest and juice, and water until well combined.
- Simmer Carrots: Place the saucepan over medium-high heat and bring the mixture to a boil. Then reduce the heat to medium-low and simmer until the carrots are tender-crisp, about 15 minutes.
- Add Sugar and Spices: Stir in granulated sugar, ground cardamom, and kosher salt until the sugar dissolves completely, which will take about 30 seconds.
- Cook Until Thickened: Continue to simmer the mixture over medium-low heat, stirring occasionally, for 40 to 45 minutes until it thickens and reaches 220°F (104°C) on a candy thermometer.
- Skim and Jar: Remove any foam that forms on top with a spoon, then pour the hot marmalade carefully into a clean 16-ounce jar.
- Cool and Refrigerate: Allow the marmalade to cool completely in the refrigerator for at least 4 hours before using. This helps it to set properly.
Notes
- Use fresh citrus juice and zest for the best flavor.
- Ensure the jar is well sterilized to preserve the marmalade safely.
- Check the temperature carefully with a candy thermometer for optimal consistency.
- You can adjust the sugar quantity slightly based on your sweetness preference.
- This marmalade pairs beautifully with warm toast, scones, or soft cheeses.
- Store refrigerated and consume within 2 to 3 weeks for best freshness.
