Carrot Ginger Marmalade Recipe

This vibrant Carrot Ginger Marmalade recipe is a delightful twist on a traditional preserve, adapted from a 1938 Winnipeg Free Press recipe! Bursting with the warm spice of ginger and the sweetness of carrots, this marmalade is perfect for adding a unique zing to your breakfast toast or scones. Easy to make with simple ingredients, this recipe is a must-try for anyone who loves ginger and homemade preserves. Get ready to impress your friends and family with this delicious and nostalgic treat!

Prep Time 30 mins

Cook Time 195 mins

Calories 1157.9 kcal

Protein 18g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Carrot Ginger Marmalade

1 kg (2.2 lbs) carrots, peeled and chopped or grated
2 large oranges, quartered and seeded
Lemon
100g (3.5 oz) fresh ginger, finely chopped
2-3 cups granulated sugar (adjust to taste based on fruit mixture)

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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.