Tag Archives: carrot

Carrot Marmalade II

Carrot Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 450g (I lb) carrots
  • 4 medium lemons
  • 1.5l (2½ pints) of water
  • 1.8kg (4 lb) sugar
Instructions
  1. Peel and grate the carrots.
  2. Grate the lemon rinds and squeeze the juice into a pan.
  3. Add the grated rind and carrots to the pan, and add all the water.
  4. Heat to boiling point and then leave to boil for 45 minutes. Add a little extra water if needed.
  5. Add the sugar to the pan and stir well until it is totally dissolved.
  6. Boil for about 30 minutes or until it reaches setting point.
  7. Pour into warmed jars, and seal.
 

Carrot Marmalade

Carrot Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 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)
Instructions
  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.
Notes
Can be consumed immediately but the flavour improves with time.
 

Carrot Jam

Carrot Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 230g (8oz) coarsely shredded carrots
  • 200g (7oz) brown sugar
  • 3 lemons
  • 2.5ml (1/2 tsp) cinnamon
  • 2.5ml (1/2 tsp) cloves
Instructions
  1. Top, tail and wash the carrots - do not skin them.
  2. Shred the carrots using a coarse grater, or chop into thin chunks.
  3. Slice the lemons, removing any pips.
  4. Put all the ingredients into a jam pan and simmer, stirring constantly at first to stop the ingredients burning.
  5. After about 20 / 30 minutes the mix will thicken and all the carrot pieces will be soft and tender.
  6. Pour into prepared jars, seal the tops and allow to cool.
Notes
The jam has a texture similar to fine cut marmalade, but if larger chunks or a smooth jam are preferred, simply cut the carrots into rougher chunks at stage (2), or put the mix through a blender between stages (5) and (6).