*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
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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.
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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)
If you're a fan of making jams, check out our expert guide to preserving here...
Nutritional Information
- Kcals 42
- Fat 0.1g
- Carbs 10.1g
- Sugars 10g
- Fibre 0.6g
- Protein 0.1g
