Sweet Carrot Marmalade

Recipe by mojoloh

This sweet and delicious marmalade has a secret that your carrot hating kids will never know unless you tell them. It is a cousin to orange marmalade, using grated carrots instead of orange rind. Try it, you'll love it!

Top Review by WI Cheesehead

Wow! I made my own jam and it set up well and tastes wonderful! I halved the recipe and used freezer jam pectin (all I had). Also cooked fresh pears, and so had to add extra water to the mixture in step 3 while boiling, to prevent burning. It made 2 (12 oz) jars that I froze and about 1/2 cup more. I tried it on a bagel and my picky DD liked it. I didn't tell her what was in it!

Ingredients Nutrition


  1. In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
  2. Bring to a boil over high heat, stirring frequently.
  3. Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
  4. Remove from heat and whisk in pectin until dissolved.
  5. Bring to a boil over high heat, stirring frequently.
  6. Add sugar all at once, and return to a full rolling boil, stirring constantly.
  7. Boil hard, stirring constantly, for 1 minute.
  8. Remove from heat and skim off foam.
  9. Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
  10. Wipe jar lips clean and seal jars with canning lids.
  11. Place jars in large pot or canner, ensuring that they are completely covered with water.
  12. Bring to a boil and process 10 minutes.
  13. Wait 5 minutes, then remove jars, cool and store.

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