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Carrot Marmalade
Using lemons, carrots, and fresh pineapple, you can make a jam that bursts with flavor and nutrients to spread on your toast, crackers, bread, or rolls. Using smaller jars should help this marmalade to set.
 

2 medium lemons, zested

2 cups shredded carrots

2 cups fresh crushed pineapple

1 cup orange juice

1 cup water

5 cups sugar

6 slices candied ginger, minced

15 oz fruit pectin

Carrot Marmalade

Wash 8-1 cup jars and lids in hot soapy water; rinse.  Keep in hot water until needed.

Wash the lemons and remove zest.  Quarter the lemons and peel them, removing as much pith as possible.  Chop the lemons for the food processor.  Puré lemons with ginger and peel.

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Dice roughly 4-˝” slices of pineapple, peel removed, to equal 2 cups.  Puré coarsely in the food processor.

Wash, peel, and chop 4 medium carrots and shred enough to equal 2 cups.

Soft Strawberries apron

Place fruit, carrots, sugar, juice, and water in a heavy bottomed pot.  Stir over medium heat to dissolve the sugar.  Bring to the boil, then simmer for 20 minutes, covered.  Stirring constantly, bring back to the boil.  Stirring occasionally, boil until thickened and jam reaches 218° F or 103° C.  If jam hasn’t thickened adequately, stir in pectin and bring to the boil, boiling exactly one minute. Remove from heat and stir, skimming foam if necessary, for 5 minutes.

Drain jars and fill, one at a time, with jam.  Wipe the rims with a clean damp towel and cap loosely for the canning pot.  Steam for 10 minutes, then remove, tighten lids, and cool on a wire rack.

Makes 2 quarts.

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