Sweet Carrot Marmalade Recipe

Surprise your kids with this incredibly delicious and subtly healthy carrot marmalade! Masquerading as classic orange marmalade, this recipe uses grated carrots for a vibrant sweetness and a delightful twist. Bursting with fruity flavors and a hint of spice, it's the perfect spread for toast, scones, or even as a glaze for roasted meats. This easy-to-follow recipe is perfect for beginner canners and guarantees a sweet treat the whole family will love – even the carrot-haters!

Prep Time 20 mins
Cook Time 60 mins
Calories 957.9 kcal
Protein 1g
Rating 5.0 (2 Reviews)
Sweet Carrot Marmalade 51

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Carrot Marmalade

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How to Make Sweet Carrot Marmalade

  1. Peel and grate 2 pounds carrots. Peel and chop 2 ripe pears into 1/2 inch pieces. Chop 1 cup of fresh pineapple and reserve 1/2 cup of pineapple juice.
  2. In a large, deep stainless steel saucepan, combine the grated carrots, chopped pears, chopped pineapple, reserved pineapple juice, 1/4 cup lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
  3. Bring the mixture to a boil over high heat, stirring frequently.
  4. Reduce heat to medium-low, cover, and simmer gently for 20 minutes, stirring occasionally.
  5. Remove from heat and whisk in 1 package (1.75 ounces) liquid pectin until completely dissolved.
  6. Return the saucepan to high heat. Add 4 cups of granulated sugar all at once, and bring to a full rolling boil, stirring constantly.
  7. Boil hard, stirring constantly, for exactly 1 minute to set the pectin.
  8. Remove from heat and skim off any foam that rises to the surface.
  9. Ladle the hot marmalade into 6 sterilized 8-ounce canning jars, leaving 1/4 inch headspace at the top.
  10. Wipe the jar rims clean. Seal the jars with new canning lids and rings.
  11. Place the jars in a large pot or canner, ensuring they are completely submerged in water by at least 1 inch.
  12. Bring the water to a rolling boil and process for 10 minutes.
  13. Turn off the heat and let the jars sit in the canner for 5 minutes. Carefully remove the jars and let them cool completely. You should hear a 'pop' sound as the jars seal. Store in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

937g

Fat

0g

Carbs

82g