Carrot Marmalade
Carrot Marmalade
Description
Carrot marmalade is a timeless preserve dating back to the Ottoman Empire, offering a naturally sweet and nutritious boost. Packed with beta carotene, carrots support vision, immune function, and skin health. Their high pectin content provides fiber for digestion while giving this marmalade its perfect gel-like texture.
Ingredients
1 pint MAKES
- 1 lb (450 g) carrots, peeled and finely grated
- 1 cup (240 ml) honey
- 1 lemon zest and juice
- 1/4 teaspoon orange blossom water (optional)
- 1/4 teaspoon ground cardamom
- 1 tablespoon (3 g) grated ginger
Directions
-
Step 1
Add the ingredients to a heavy-bottomed saucepan and bring to a simmer. Cook over medium-low heat, stirring occasionally, for about 40 to 45 minutes, until the liquid has been absorbed. Toward the last 5 minutes of cooking, stir a bit more frequently to prevent scorching, and when it’s nice and sticky spoon it into a jar with a tight-fitting lid. Allow the carrot marmalade to cool before stashing the jar in the refrigerator, where it will keep for up to three months. Serve with Feta or halloumi cheese and warm pita.
About the author
Heather Arndt Anderson
Heather Arndt Anderson is an award-winning writer, recipe developer, and the author of four books about culinary history. She lives in an urban farmhouse in Portland, Oregon.
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