Carrot Marmalade

"This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!"
 
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photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
photo by Jenny Sanders photo by Jenny Sanders
Ready In:
1hr 45mins
Ingredients:
5
Yields:
3 250ml jars
Serves:
48
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ingredients

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directions

  • Wash the lemon and orange and shred them finely.
  • Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
  • Put the canning jars in a large kettle with enough water to come to an inch above the rims.
  • Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
  • Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
  • Wash, peel and grate the carrots.
  • Add the carrots and sugar to the peels.
  • Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
  • Fish out the seeds, draining them well.
  • Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

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Reviews

  1. this was so yummy! I followed the directions exately (first time in my life!) and it came out great. It only needed to boil for an extra 12 minutes after I added the sugar to make it really thick. Could have even jarred it after ten but I tested it and waited for the test to cool. I only got 2 small jars out of it. Thank you for your post. :)
     
  2. LOVED it, made a beautiful jam.
     
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RECIPE SUBMITTED BY

I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
 
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