carrot orange marmalade

a recipe by
Sheila Nakata
Maple Valley, WA

I was inspired by this jam after a visit to Montreal, Quebec. I was given a taste by a vendor at a farmers market, which explained her almost cult following! It is refreshing and can be served on toast, over cream cheese with crackers or with ice cream. I think you will find it just as wonderful as I do. It is simple to make.If you are looking for a new jam or marmalade recipe this is it. Enjoy!

serves 4 pints
prep time 45 Min
cook time 1 Hr
method Canning/Preserving

Ingredients For carrot orange marmalade

  • 4
    oranges
  • 4 c
    sugar
  • 2 1/2 c
    carrots, julienne
  • 2 tsp
    lemon zest
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    orange liqueur (optional)
  • CARROT ORANGE MARMALADE

How To Make carrot orange marmalade

  • 1
    Peel and remove all pips and membrane. (You want the pulp of the orange only).
  • 2
    In a Dutch oven, bring all ingredients to a full rolling boil over medium heat, stir occasionally while sugar dissolves and syrup thickens. Reduce heat and simmer for 20-30 minutes. or until setting point (test by placing a spoonful on a chilled plate, push with your finger and the marmalade should gel). Add a tsp butter to avoid foaming. Remove from heat. Add orange liqueur stir to combine.
  • 3
    Pour hot marmalade immediately into hot sterilized jars and seal while hot.
  • 4
    Process in boiling water bath for 25 minutes or longer depending on your altitude.
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