Carrot Orange Marmalade

Sheila Nakata


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!


☆☆☆☆☆ 0 votes

4 pints
45 Min
1 Hr


  • 4
  • 4 c
  • 2 1/2 c
    carrots, julienne
  • 2 tsp
    lemon zest
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    orange liqueur (optional)

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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About Carrot Orange Marmalade

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