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