Orange Marmalade with Carrots and Lemon2013-05-14
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This orange marmalade recipe is a bit different.
The recipe calls for a few lemons, which gives it a wonderful sweet tart flavor.
It also has the addition of grated carrots.
Lemon, Carrot and Orange Marmalade
- 6 oranges
- 4 lemons
- 4 cups water
- 6 cups carrots, peeled and grated
- 5 cups sugar
Remove the peel from all the oranges and from 2 lemons. Chop the peel into very thin slices and soak in 4 cups of water overnight. Drain the water the next day, making sure to reserve the water.
Cut the oranges into small pieces. Grate or run the carrots through a food chopper. Add the peel and oranges to the chopped carrots. Cook together in as little water as possible until they are tender. Add the sugar and the reserved water. Cook until thick and clear. Add the juice of the lemons and cook another 5 minutes.
Bottle while hot (see notes below).
- This recipe can easily be multiplied to make as many jars as you want.
- This recipe is older. Todays health and safety standards would probably call for this recipe to be processed in a boiling water bath for 15 to 20 minutes if you want to keep it a long while.
You might not think that carrots belong in a marmalade, but you will be quite surprised at how delicious it really is.
It may take a week or two for the marmalade to thicken so don’t worry if it is a bit runny when it is first made.
I think you will really like this variation on traditional orange or lemon marmalade.
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