Tag Archives: Jam

Carrot Marmalade Recipes

Carrot Marmalade Recipes
Like a jam, this sweet marmalade uses carrots to provide extra dimensions of texture and flavour for a fun topping. 


Carrot Marmalade (1)

Ingredients: 10 cups grated carrots, 10 cups sugar ,6 oranges, 4 lemons, 1 tsp each of Allspice, cinnamon and ground cloves.
Method: Wash and peel thin the orange and lemon rind being careful not to get the inner white membrane of the rind. Put through the food chopper. Remove thin white membrane from orange sections and slice into small pieces. Squeeze the lemons and add the juice to the mixture and allow it all to stand over night. The next day, grate the carrots (unpeeled) and add with the spices and cook for 2 hours. Put in jars and seal.
(for an extra zing try adding some sliced fresh ginger root to the boiling about an hour after you start.)

Carrot Marmalade (2)

Ingredients: 1 ½ lb of brown sugar. 3 cups of chopped carrots. 4 medium oranges. 1 large lemon. Water.
Method: Chopped the carrots, oranges and the lemon. Mix with sugar.
Allow to stand overnight. In the morning, cook until the mixture gels, approx 2 hours. Test using standard jam method.
Seal while hot.

Carrot Marmalade (3)

Ingredients: 3 medium carrots; 4 lemons; 5 cups sugar; 9 cups water
Method: Grate carrots and lemon rind finely into a bowl. Add lemon juice. Add water and allow to stand for about 12 to 14 hours.
Boil for one hour, adding sugar a little at a time and stir till dissolved. Only then bring to the boil again and boil for another hour or until it jellies on a cold saucer. Bottle as needed.

Greek Carrot Marmalade

Ingredients: 2 1/4 pounds of fresh carrots, finely grated, grated peel of 2 oranges, 3 1/2 cups of water, 3 cups of sugar, 1/4 teaspoon of cinnamon
Method: Boil all ingredients, partially covered, over high heat for 50 minutes to 1 hour. Syrup should be like thin maple syrup. Allow to cool for 1 hour. Spoon into glass containers with airtight lids. Allow to cool completely before covering.

Source: World Carrot Museum

Whole Wheat & Oatmeal Marmalade Bars


Source: image

The View from Great Island

Marmalade Bars


1/4 cup (4 Tbsp) unsalted butter, at room temperature
1/4 cup vegetable shortening (Crisco)
1/2 cup brown sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 large egg, at room temperature
1 cup whole wheat flour
1/4 cup oat flour
1/4 cup rolled oats
1 tsp baking powder
1/2 tsp salt
1 cup marmalade


Set oven to 375F
Cream the butter and shortening with the sugar. Make sure to smooth out any lumps in the brown sugar. Beat in the extracts, and then the egg.
Mix the flours with the oats, baking powder, and salt, stirring to combine them well.
Add the dry ingredients to the wet and blend until a soft dough forms.
Take just over half of the dough and press it into the bottom of a 9×9 square baking pan. I line mine with parchment with overlapping edges so I can lift it out easily for cutting. Drop the dough in blobs all over the bottom of the pan, and then use your fingers to spread it out. Don’t fuss over it, just try and cover the surface of the pan. Use a little extra dough if you need to, and don’t compact it too much.
Spread the marmalade over the top.
Take the remaining dough and, using your fingers, take small amounts at a time and flatten it slightly with your fingers and lay it out over the marmalade. It doesn’t have to cover it completely, and it will spread as it bakes. It’s ok to have some marmalade peeking through.
Bake about 30 minutes until just starting to turn golden around the edges. Cool on a rack before cutting.

You can use any jam you like for these bars, but one that’s not too sweet, with a chunky texture works best. This recipe adapted from Allrecipes.com

Just made these the other day, and they were a huge success….. everyone loved them!