Ingredients for Sweet Carrot Marmalade
- 2 pounds carrots, peeled and grated
- Canned Pears
- Pineapple In Juice
- 1/4 cup lemon juice
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Powdered Fruit Pectin
- Granulated Sugar
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How to Make Sweet Carrot Marmalade
- 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.
- 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.
- Bring the mixture to a boil over high heat, stirring frequently.
- Reduce heat to medium-low, cover, and simmer gently for 20 minutes, stirring occasionally.
- Remove from heat and whisk in 1 package (1.75 ounces) liquid pectin until completely dissolved.
- Return the saucepan to high heat. Add 4 cups of granulated sugar all at once, and bring to a full rolling boil, stirring constantly.
- Boil hard, stirring constantly, for exactly 1 minute to set the pectin.
- Remove from heat and skim off any foam that rises to the surface.
- Ladle the hot marmalade into 6 sterilized 8-ounce canning jars, leaving 1/4 inch headspace at the top.
- Wipe the jar rims clean. Seal the jars with new canning lids and rings.
- Place the jars in a large pot or canner, ensuring they are completely submerged in water by at least 1 inch.
- Bring the water to a rolling boil and process for 10 minutes.
- 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