Carrot Marmalade
Transform your breakfast routine with the zesty sweetness of homemade Carrot Marmalade, a delightful twist on traditional preserves. This vibrant recipe combines finely grated carrots, bright orange zest, and tangy lemon juice to create a citrusy spread that balances sweetness and tartness in every spoonful. With just five simple ingredients—carrots, oranges, lemon, sugar, and water—this marmalade is surprisingly easy to make, yet bursting with bold, natural flavors. Perfect for spreading on toast, dolloping over yogurt, or pairing with cheeses, Carrot Marmalade offers a unique way to enjoy the season’s freshest produce while adding a gourmet touch to your pantry. Follow this easy recipe for a rich, glossy marmalade that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 500 grams Carrots
- 2 medium Oranges (preferably seedless)
- 1 large Lemons
- 400 grams Granulated sugar
- 500 ml Water
Instructions
1. Wash and peel the carrots. Grate them finely using a box grater or a food processor. Set aside.
2. Wash the oranges and lemon thoroughly. Using a sharp knife, finely zest the oranges and lemon, avoiding the bitter white pith. Then, juice the oranges and lemon into a bowl. Set the zest and juice aside.
3. In a large saucepan, combine the grated carrots and water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes until the carrots soften.
4. Add the orange and lemon zest along with their juices to the saucepan. Stir well to combine.
5. Gradually add the granulated sugar to the mixture, stirring constantly until the sugar has completely dissolved.
6. Increase the heat and bring the mixture to a rolling boil. Stir occasionally to prevent sticking, and skim off any foam that rises to the surface.
7. Continue boiling the marmalade for 30-40 minutes, or until the mixture thickens and reaches the desired consistency. To test, drop a small amount onto a chilled plate—if it wrinkles when pushed with a finger, it's ready.
8. Once done, remove the saucepan from the heat and let the marmalade rest for 5 minutes to settle.
9. Carefully pour the hot marmalade into sterilized jars, leaving a small gap at the top. Seal the jars tightly and allow them to cool completely before storing.
10. Store the marmalade in a cool, dark place. Refrigerate after opening and enjoy within a month.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 484.1 g | 176% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 449.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
