Carrot Marmalade

Carrot Marmalade
Recipe type: Marmalade
Cuisine: British
  • 680g (1½lb) grated carrots
  • 850g (1lb 14oz) sugar
  • 3 large oranges
  • 2 lemons
  • 2.5ml (1/2 tsp) cinnamon
  • 2.5ml (1/2 tsp) cloves (ground up or whole according to preference)
  1. Peel the citrus fruits, putting the rind to one side.
  2. Remove all the white pith from the fruits, then mash or liquidize the oranges and lemons.
  3. Clean all the white pith from the rinds you saved at stage (1), then cut the cleaned rind into narrow strips.
  4. Add the sliced rind to the fruit mix, cover with a cloth and allow to stand overnight.
  5. Add the grated carrot and spices to the mix, transfer to a jam pan or large saucepan and bring to a simmer.
  6. Cook for about 2 hours.
  7. Pour into prepared jars, seal whilst still piping hot and leave for a few days.
Can be consumed immediately but the flavour improves with time.

2 thoughts on “Carrot Marmalade

    1. admin Post author

      Well spotted Pam!

      I’ve edited the recipe to show that you add it along with the spices in Step 5.


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