CARROT ORANGE MARMALADE hits all the notes with a tart combination of citrus and carrots. But what’s really special about this combination is that it can be made year round. You don’t have to wait until summer berry season, since carrots and oranges are always available in the supermarket.
Recipes for jam should come with a warning label: “Danger, habit forming process ahead. May result in eating more fruit and sugar than is good for you.” Because once you realize how easy and satisfying it is to make, you’ll find endless recipes to try.
This is one of my favorites, and was made regularly for our farm stand, back in 1985. Made with fresh carrots, it is healthy and fully refreshing way to start the day.
Half-pint jars make wonderful hostess or holiday gifts, and the natural pectin in the oranges means that the ingredients are simple and require no extra pectin. Serve it with buttered toast, or whip up a batch of hot cheddar popovers.
Makes 6 half-pints
2 pounds carrots, peeled and shredded (4 cups)
4 cups water
2½ cups sugar
Slice the lemons and oranges in half and remove seeds. Chop halves into smaller pieces, and process in a food processor fitted with the steel blade until only fine bits remain.
In a large, thick bottom saucepan over medium heat, combine the lemons, orange, shredded carrots, water, and sugar. Simmer for 30 minutes, stirring occasionally, until thick and syrupy. Pour into 6 half-pint clean and sterilized mason jars, screw on tops, and invert to seal the top. (Jam does not need to be hot – water bathed)
Printable PDF copy: Recipe. Carrot Orange Marmalade