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Carrot marmalade

Name: Carrot marmalade
Total time: 50 min
Yield: Makes 3 x 200ml jars
Ingredients: carrots 600g, peeled and grated on the coarse side of a box grater; oranges 2, zested and juiced; lemons 2, zested and juiced; granulated sugar 400g

50 minutes
Makes 3 x 200ml jars
Easy

Check out this super easy recipe for this delicious carrot marmalade from food writer and chef Darina Allen. Try this on scones with a dollop of cream. It’s also good drizzled over labneh on crostini. For a tarter marmalade, add an extra ½ or whole lemon

January 31, 2019 at 11:49 am

*This recipe is gluten-free according to industry standards

Ingredients

carrots 600g, peeled and grated on the coarse side of a box grater
oranges 2, zested and juiced
lemons 2, zested and juiced
granulated sugar 400g

Method

Step 1

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.
Step 2

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.
Step 3

Pour into sterilised jars (see notes below), cover, seal and store in a cool, dark place.