Carrot and Lemon Marmalade Recipe
Looking for a unique and delicious marmalade recipe to brighten your breakfast routine? Look no further than this easy carrot and lemon marmalade recipe!
This vibrant spread is bursting with citrusy flavor and the natural sweetness of carrots, making it a delightful alternative to traditional orange marmalade. Plus, it's surprisingly simple to make at home in just about an hour.
Carrot and Lemon Marmalade
Prep time: 10 min
Cook time: 40 min
Serving: 3 jars
Ingredients:
1 tsp ground cardamom
1 tbsp ginger, grated
¾ cup sugar
2 cups water
½ lb lemons
1lb carrots, peeled
Want to Make Your Canning Journey Even Easier?
Pick up our 9-in-1 Canning Kit:
Directions:
Rinse lemon under running water and remove the hard blossom ends and blemishes on the skin. Cut in half lengthwise and place it onto the cutting board. Cut lemon halves thinly and remove seeds.
Add carrots to the food processor and grate them.
Add grated carrots, lemons, and water into the saucepan and cover the pan with a lid. Let sit at room temperature overnight.
Add cardamom, ginger, and sugar into the carrot mixture and place the pan on medium heat. Bring to a boil. Lower the heat and simmer for 45 to 50 minutes until thickened.
Remove the pan from the heat.
Rinse the jars and place marmalade into the jars.
Wipe the rims of the jars and place their lids tightly.
Add water into the water bath canner and bring to a boil. Place jars into the water bath canner and bring to a boil. Cover the water bath canner and process for 10 minutes.
Remove the jars from the water bath canner and cool them. Check the seals for tightness and store your marmalade in a cool, dark place. Once opened, store your marmalade in the refrigerator for up to 3 weeks.
Nutrition:
Calories 56, Protein 1g, Carbohydrate 14g, Fat 1g, Sugar 13g
Love Canning and Want More Delicious Recipes?
Get Our Complete Canning Cookbook Here:
Tips:
While classic lemons are the star of this recipe, feel free to experiment with other citrus fruits! Meyer lemons add a touch of floral sweetness, while grapefruit offers a tangy twist. You can also use a combination of citrus for a more complex flavor profile.
This recipe uses grated carrots, but for a chunkier marmalade, you can chop the carrots into small cubes before soaking them with the lemons. This will give you a delightful textural contrast in the final product.
The ground cardamom and ginger add a warm depth to the marmalade, but don't be afraid to explore other spices! A pinch of cinnamon or a touch of cloves can complement the citrus and carrot flavors beautifully.
Serving Suggestions:
This marmalade is incredibly versatile. Here are some ideas to get your creative juices flowing:
Spread it on toast, scones, or English muffins for a delightful and bright start to your day.
Drizzle it over a yogurt parfait with granola and fresh berries for a layered taste sensation.
This marmalade pairs wonderfully with a variety of cheeses. Try it alongside sharp cheddar, creamy brie, or tangy goat cheese for an elegant appetizer.
Use this as a glaze for grilled chicken, pork, or fish. The citrus and carrot flavors add a unique and tangy touch to savory dishes.
Enjoy the citrusy, savory twist of carrot and lemon marmalade. This recipe is sure to become a new favorite in your kitchen!
