Carrot Marmalade Recipe

Ingredients

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1 orange, cleaned, pips removed, halved and finely sliced
1 lemon halved, cleaned, pips removed, halved and finely sliced
4 cups water
3 cups sugar

2 cups peeled or cleaned carrots, grated
1/2 tablespoon fresh ginger, peeled & finely diced (optional- up to 1 tablespoon can be added)
Jars & lids, boiled & sterilized

Nutritional

Serving Size: 1 (2337.8 g)
Calories 2784.9
Total Fat - 16.1 g
Saturated Fat - 4.7 g
Cholesterol - 507.3 mg
Sodium - 393.5 mg
Total Carbohydrate - 667.2 g
Dietary Fiber - 17.6 g
Sugars - 634.7 g
Protein - 23.1 g
Calcium - 321.7 mg
Iron - 4.1 mg
Vitamin C - 210.8 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

See for some helpful hints in the notes below.

Step 2

Place the orange and lemon slices into a large saucepan with the water; bring to boil, reduce the heat and simmer uncovered until the fruit is tender, this will take approx 20 minutes.

Step 3

Add the sugar, grated carrot & ginger if using, and stir until the sugar dissolves; bring to boil ( make sure you stir often to stop and sticking to the bottom) and simmer uncovered for 45- 50 minutes or until setting point or place a small spoon of the marmalade on the cold saucer and see if the marmalade gels.

Step 4

Remove foam, if any there is any by scraping off with a spoon, and pour marmalade into heated sterilized jars, add sterilized lids, seal and store.

Step 5

NOTE: You will need jars & lids which are boiled & sterilized. To sterilize the jars, wash them in hot soapy water, rinse them well and place in an oven heated to 140-160c/fan forced 10 minutes or until hot, clean lids can be placed in boiling water. Use oven mitts to remove jars from oven.

Step 6

NOTE: I place a saucer in the freezer and test jam by placing a spoonful on a chilled plate, push with your finger and the marmalade should gel when ready.

Step 7

NOTE: My own thing is that when making any jam or marmalade ~ I like to throw in 2 clean stainless steel forks as it cooks, which helps jam not to stick to the bottom of the pan.