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Carrot Marmalade

Created by Tisme on March 9, 2024

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

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.