Ingredients for Carrot Ginger Marmalade
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How to Make Carrot Ginger Marmalade
- Peel and chop or grate 1 kg (2.2 lbs) carrots.
- Place carrots in a large saucepan. Add 100g (3.5 oz) finely chopped fresh ginger and cover with enough water to submerge. Bring to a simmer, then reduce heat and cook until carrots are very tender (about 20-25 minutes).
- Quarter 2 large oranges and 1 large lemon, removing all seeds.
- Thinly slice the orange and lemon quarters or pulse briefly in a food processor.
- Place the sliced/processed citrus in a separate saucepan, cover with water, and cook gently until the peel is tender (about 15-20 minutes).
- Combine the cooked carrots and ginger mixture with the cooked citrus. Measure the total amount of fruit mixture.
- Add 2-3 cups of granulated sugar for every cup of fruit mixture (adjust to your preferred sweetness). Stir well to dissolve the sugar.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat to medium-low and continue to boil gently, uncovered, for 45-60 minutes, or until the marmalade reaches setting point (a small amount placed on a chilled plate will wrinkle when pushed with a finger).
- Carefully ladle the hot marmalade into sterilized jars, leaving ½ inch headspace. Wipe the jar rims clean, then seal with lids and rings. Process in a boiling water bath for 10 minutes to ensure proper sealing.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
947g
Fat
4g
Carbs
96g
