Carrot Marmalade Recipes

CARROT JAM

Steps:

• Peel and grate a carrot to total 1/2 cup (50g) grated. Set aside.
• With the rest of the carrots, peel them and chop into rounds.
• Put in a saucepan and add enough water to just cover them and cook for 10 minutes or until soft, then drain.
• Puree the cooked carrots with a blender or immersion hand blender. If necessary, put the pureed carrots into a fine sieve and push out any excess water.
• Weigh out 2 cups (400g) of the pureed carrot and discard the rest (though it's great to add to soups, stews or mixed with maple syrup and added to porridge).
• Put the carrot puree, grated carrot and sugar into a large saucepan. Add the granulated sugar and, while stirring constantly, bring to the boil for five minutes. Skim if it gets frothy.
• Allow to cool slightly, then stir in the lemon zest and juice.
• Pour into warm, sterilised jars and screw on the lids. Store in a cool, dry place and use within one year.

CARROT MARMALADE

Steps:

• Cook 2 cups ground carrots with juice of 1 orange and 1 lemon; grate both rinds.
• Add 3/4 cup water and 4 cups sugar, simmer slowly 30 minutes.
• Pour in jelly glasses and seal.

CARROT-ORANGE MARMALADE

Steps:

• Bring all ingredients to a full rolling boil over medium heat in a Dutch oven, stirring occasionally, until sugar is dissolved and syrup thickens. Reduce heat, and simmer, stirring occasionally, 15 to 20 minutes. Remove from heat; skim off any foam.
• Pour hot marmalade immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
• Process in boiling-water bath 10 minutes.

CARROT MARMALADE

Steps:

• Wash the lemon and orange and shred them finely.
• Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
• Put the canning jars in a large kettle with enough water to come to an inch above the rims.
• Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
• Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
• Wash, peel and grate the carrots.
• Add the carrots and sugar to the peels.
• Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
• Fish out the seeds, draining them well.
• Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

LEMON-CARROT MARMALADE

Steps:

• Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

CARROT ORANGE MARMALADE

Steps:

• 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.

SWEET CARROT MARMALADE

Steps:

• In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
• Remove from heat and whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring frequently.
• Add sugar all at once, and return to a full rolling boil, stirring constantly.
• Boil hard, stirring constantly, for 1 minute.
• Remove from heat and skim off foam.
• Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
• Wipe jar lips clean and seal jars with canning lids.
• Place jars in large pot or canner, ensuring that they are completely covered with water.
• Bring to a boil and process 10 minutes.
• Wait 5 minutes, then remove jars, cool and store.