About This Recipe
Note: Because carrots are a low-acid food, this marmalade is not safe for boiling water bath canning, but may be safely preserved using a pressure canner. Refer to the National Center for Home Food Preservation guidelines for more information on safely canning carrots, if you choose to can.
- 1 lb (450 g) carrots, peeled and finely grated
- 1 cup (240 ml) honey
- zest and juice of 1 lemon
- 1/4 tsp orange blossom water
- 1/4 tsp ground cardamom
- 1 Tbsp (3 g) grated ginger
Step 1Add 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.
Substitutions: Feel free to omit the orange blossom water
Level Up: The original 13th-century Andalusian recipe includes galangal, cubeb peppers, and cloves — add these for a taste of Moorish history
Try It With: Feta or halloumi cheese and warm pita
Zero Waste: Save the carrot peels and trimmings for the stock pot (you can stash them in the freezer until you’re ready to use them)