Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Put the carrots into a pan with the orange and lemon zests and juices. Add 350ml water, bring to the boil and simmer for 15 minutes.
Meanwhile, put the sugar onto a baking tray and heat for 5-10 minutes in the oven, then add to the carrots. Stir to dissolve, return to the boil and simmer for 30 minutes until the marmalade reaches setting point or 105C/220F on a sugar thermometer.
Pour into sterilised jars (see notes below), cover, seal and store in a cool, dark place.