Carrot Marmalade

If you’re looking to add a touch of sweetness and vibrancy to your breakfast table or afternoon tea, carrot marmalade is the perfect choice. This unique and flavorful spread is a delightful twist on traditional fruit-based jams. Made with fresh carrots, citrus, and a hint of spice, this homemade carrot marmalade is bursting with bright flavors that will elevate your toast, pastries, or cheese platter.

Carrot Marmalade

Ingredients:
– 1 lb fresh carrots, peeled and grated
– 1 orange, zest and juice
– 1 lemon, zest and juice
– 4 cups granulated sugar
– 1 cinnamon stick
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– Pinch of salt
– Water

Instructions:
1. In a large pot, combine the grated carrots, orange zest, lemon zest, orange juice, lemon juice, and water. Bring the mixture to a simmer over medium heat and cook until the carrots are tender, about 15-20 minutes.

2. Add the granulated sugar, cinnamon stick, ground ginger, ground cloves, and a pinch of salt to the pot. Stir well to combine all the ingredients.

3. Continue to cook the mixture over medium heat, stirring frequently, until the sugar is completely dissolved. This will take approximately 10-15 minutes.

4. Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a rapid boil. Stir occasionally to prevent sticking and burning.

5. Reduce the heat to low and let the marmalade simmer gently for about 45-60 minutes, or until it reaches a thick, jam-like consistency. Remember to stir occasionally to ensure even cooking.

6. While the marmalade is cooking, prepare sterilized jars for canning. Wash the jars and lids thoroughly with hot soapy water, then rinse well. Sterilize the jars in a hot water bath or dishwasher.

7. Once the carrot marmalade has reached the desired consistency, remove the pot from the heat. Discard the cinnamon stick and skim off any foam that may have formed on the surface.

8. Carefully ladle the hot marmalade into the sterilized jars, leaving a 1/4-inch headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any spills.

9. Seal the jars with sterilized lids and rings, following proper canning procedures. Process the jars in a boiling water canner for the recommended time based on your altitude (check a reliable canning resource for specific guidelines).

10. Once the jars have been processed and cooled, check the seals to ensure they are tight. Store the carrot marmalade in a cool, dark place for up to a year. Once opened, keep the marmalade in the refrigerator for optimal freshness.

Enjoy your homemade carrot marmalade on warm buttered toast, as a glaze for roasted meats, or as a flavorful addition to charcuterie boards. This versatile and delicious spread is sure to add a burst of color and flavor to your culinary creations. Experiment with different spice combinations or citrus fruits to customize your carrot marmalade to your liking.