Carrot Marmalade is a delightful twist on traditional marmalade, combining the natural sweetness of grated carrots with the tang of orange and lemon. This unique marmalade is perfect for spreading on scones, topping crostini, or even pairing with savory dishes like lamb. With its bright citrus flavors and the warmth of cardamom, it’s an exciting addition to any pantry.

Why You’ll Love This Recipe

Carrot Marmalade is a refreshing departure from your typical fruit preserves. The grated carrots bring a vibrant texture, while the orange and lemon zest add a refreshing citrus punch. The touch of ground cardamom enhances the marmalade with a warm, aromatic flavor that pairs beautifully with a variety of foods. Plus, this marmalade is a breeze to make and can be stored for up to three weeks, allowing you to enjoy its sweet, tangy goodness whenever the mood strikes.

Ingredients

• 2 cups tap water

• 1 tablespoon grated orange zest plus 1/2 cup fresh juice (from 1 large orange)

• 2 teaspoons grated lemon zest plus 1/4 cup fresh juice (from 1 large lemon)

• 2 cups grated carrots

• 2 cups granulated sugar

• 3/4 teaspoon ground cardamom

• 1/4 teaspoon kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Gather all the ingredients.

2. In a large saucepan, combine the water, orange zest and juice, lemon zest and juice, and grated carrots. Bring to a boil over medium-high heat, stirring occasionally.

3. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, for about 15 minutes, until the carrots are tender-crisp.

4. Stir in the sugar, cardamom, and salt, and continue to cook for another 30 seconds until the sugar is dissolved.

5. Continue simmering over medium-low heat, stirring occasionally, until the mixture thickens and reaches a temperature of 220°F (104°C) on a candy thermometer, which should take 40 to 45 minutes.

6. Skim and discard any foam from the top.

7. Pour the marmalade into a 16-ounce jar and seal with a lid.

8. Refrigerate until fully cooled, at least 4 hours, or up to 3 weeks.

Servings and Timing

• Prep time: 30 minutes

• Cook time: 1 hour

• Chill time: 4 hours

• Total time: 5 hours 30 minutes

• Servings: Makes about 1 jar (16 ounces)

Variations

• Add spice: For an extra kick, try adding a dash of ground ginger or cinnamon along with the cardamom.

• Citrus variations: You can experiment with different citrus fruits like grapefruit or lime in place of the lemon or orange for a unique flavor profile.

• Low-sugar version: If you want to cut down on sugar, you can substitute with a sugar alternative like stevia or monk fruit, though this may affect the texture slightly.

Storage/Reheating

Store the marmalade in an airtight jar in the refrigerator. It can last up to three weeks, so feel free to enjoy it at your leisure. To reheat, simply spoon out a portion and warm it gently on the stove or in the microwave for a few seconds.

FAQs

1. Can I use pre-grated carrots for this recipe?

While fresh, grated carrots provide the best texture, you can use pre-grated carrots if you’re in a pinch. Just make sure they’re finely grated for optimal results.

2. How do I know when the marmalade is done cooking?

The marmalade is done when it reaches a temperature of 220°F (104°C) on a candy thermometer and has thickened to a jam-like consistency.

3. Can I use other spices instead of cardamom?

Yes, you can substitute cardamom with cinnamon or nutmeg for a different flavor profile. Experiment with small amounts to suit your taste.

4. How can I adjust the sweetness of the marmalade?

If you prefer a less sweet marmalade, you can reduce the sugar by about 1/4 cup. Keep in mind that this may affect the final texture and thickness.

5. Can I freeze carrot marmalade?

Yes, you can freeze the marmalade in airtight containers or jars. It should last up to 3 months in the freezer. Just make sure to leave some room for expansion.

6. How do I serve carrot marmalade?

Carrot marmalade is versatile and can be served on scones, crostini, or even paired with cheese and meats like lamb. It also makes a great topping for toast or pancakes.

7. Can I use bottled citrus juice instead of fresh juice?

Fresh citrus juice is recommended for the best flavor, but bottled juice can be used in a pinch. However, the marmalade may have a slightly different taste.

8. Is this recipe suitable for canning?

Yes, you can can the marmalade following proper canning procedures if you want to store it for a longer period. Be sure to follow safe canning practices to avoid spoilage.

9. How can I make the marmalade thicker?

If the marmalade isn’t thickening as expected, you can cook it a little longer, stirring frequently to prevent burning. Alternatively, add a bit of pectin to help with thickening.

10. What is the best way to use leftover carrot marmalade?

Leftover carrot marmalade can be used as a topping for desserts, stirred into yogurt, or used as a glaze for roasted meats and vegetables.

Conclusion

This Carrot Marmalade is a delightful and unique preserve that brings a fresh twist to traditional marmalade. With its sweet, citrusy, and slightly spiced flavor, it’s perfect for a variety of uses, from spreading on your morning toast to pairing with savory dishes. Easy to make and versatile, it’s a must-try for anyone looking to try something new in the kitchen.