Carrot And Orange Marmalade
A sweet and tangy marmalade combining the natural sweetness of carrots with bright citrus flavors, perfect for breakfast spreads or gifting during the holidays.
Ingredients
Instructions
- Scrape and peel the carrots.
- Dice the carrots and cook until tender in as little water as possible.
- Slice the oranges very thin.
- Add the juice and grated rind of the lemon to the oranges.
- Combine the orange mixture with the cooked carrots.
- Measure the carrot mixture and add 2/3 cup of sugar for every 1 cup of mixture.
- Heat the mixture, stirring until the sugar is dissolved.
- Cook rapidly until the marmalade is thick and clear.
- Pour the marmalade into pint jars, leaving 1/4 inch headspace.
- Adjust the caps on the jars and process in boiling water bath for 10 minutes.
Tips & Substitutions
For a smoother texture, you can puree the cooked carrots before combining them with the oranges. If you prefer a less sweet marmalade, reduce the sugar to 1/2 cup for every cup of mixture. Additionally, using organic oranges may enhance the flavor of your marmalade. Make sure to taste and adjust the sweetness as desired.
Serving Suggestions
This carrot and orange marmalade pairs wonderfully with toast, scones, or as a glaze for meats. Try it on a cheese board alongside brie or goat cheese for a delightful contrast. You can also use it as a topping for yogurt or as a sweet addition to vegan recipes like smoothies for a burst of flavor.
Storage & Reheating
Store the marmalade in a cool, dark place for up to one year if properly sealed in jars. Once opened, refrigerate the jars and consume the marmalade within three weeks. To reheat, simply scoop out the desired amount and warm it gently on the stove or in the microwave, stirring until smooth.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot And Orange Marmalade contains roughly 1084 calories, with 24g protein, 256g carbohydrates, and 4g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (206% of the Daily Value), and vitamin C (164% of the Daily Value). Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of oranges?
Yes, you can substitute other citrus fruits like grapefruits or lemons for the oranges, but keep in mind that this will alter the flavor. For a unique twist, try adding spices such as ginger or cinnamon to enhance the taste.
How can I tell when the marmalade is thick enough?
To test the thickness, place a spoonful of the mixture on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn't run back together, it's ready. Otherwise, continue cooking and testing every few minutes.
Is it necessary to process the jars in a water bath?
Yes, processing in a boiling water bath ensures a safe seal and preserves the marmalade for long-term storage. Skipping this step may lead to spoilage and unsafe consumption. Always follow canning guidelines for safety.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).