Carrot Marmalade Recipe

Carrot marmalade

  • 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


*This recipe is gluten-free according to industry standards



  • 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


  • 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.

To sterilise the jars, wash them in hot soapy water, rinse and put in an oven heated to 160C/fan 140C/gas 3 for 10 minutes.

Recipes extracted from Grow, Cook, Nourish by Darina Allen (£30, Kyle Books)

Recipes extracted from Grow, Cook, Nourish by Darina Allen (£30, Kyle Books)

If you're a fan of making jams, check out our expert guide to preserving here...

The low down on preserving: jam spoons

Nutritional Information

  • Kcals 42
  • Fat 0.1g
  • Carbs 10.1g
  • Sugars 10g
  • Fibre 0.6g
  • Protein 0.1g