How to make carrot-orange marmalade

CARROT orange marmalade is bright color and unique flavor.

When one thinks of the common carrot, marmalade is likely not the image that comes to mind -- unless he or she has tasted carrot-orange marmalade. Not only does it lend an intense color to the traditional British spread, the added texture and flavor make this inspiration popular from Greece to Canada. Bright orange and beautiful, it compliments toast, ice cream and a myriad of other foods with equal enthusiasm. It's a definite asset to the well-equipped pantry.

Things You'll Need

• 3 oranges
• 2 lemons
• 3 cups grated carrots
• 5 cups sugar
• 3 cups water
• Spice ball or nylon mesh bag
• Glass bowl
• 1/2 pint jars
• Large pan
• Jar lids and rings

Instructions

1. Wash the oranges and lemons to remove sprays and waxes. Cut them in half, juice them and reserve the juice for later. Remove any seeds from the pulp left in the juicer and set them aside for the next step. Add the pulp to the juice.

2. Scoop the membranes from inside the citrus peels and place them and the seeds into a spice ball or nylon mesh bag. They contain pectin that will help the marmalade set. Cut the peelings into 1/4 to 1/2 x 1/8 inch strips or run them through a food grinder. Place peels, the spice ball and 3 cups of water in a glass bowl and soak overnight or up to 24 hours.

3. Place the peel/water mixture and the spice ball in a large pan and simmer until the rinds are tender and easily mashed between your thumb and finger (approximately 30 to 45 minutes). Remove the spice ball and discard its contents. Add the lemon and orange juice, grated carrots and sugar to the pan containing the peels and water .

4. Bring the contents of the pan to a boil and cook until the marmalade reaches the jelly stage, stirring frequently to keep it from sticking to the bottom of the pan. Test for the jelly stage by placing half a teaspoon onto a chilled plate and observe whether the surface "wrinkles" and the syrup maintains a soft mounded shape. Remove the pan from the heat.

5. Stir the marmalade. Skim any white foam that rises, as it may taste slightly bitter and will not look pretty in the jars. Ladle the hot marmalade into your jars. Apply the jar lids and screw on the jar rings firmly tight.

6. Process the jars of marmalade for 10 minutes in a boiling water bath. Remove them from the water bather and cool on a rack. Check all lids for a proper seal when the marmalade is cool.

7. Remove the jar rings, wash off any sticky residue on the rims and dry the jars of marmalade. Write the date on the lids (or a label) with a permanent marker. Store in a cool, dark place to preserve marmalade's bright color and optimal flavor.

Tips & Warnings

• Use brown sugar for a taste variation. Pack it firmly and add 3/4 cup of granulated sugar as well.

• Add a bit of ginger root for added zing.

• Add 1/4 teaspoon of cinnamon for a spiced version of Carrot Orange Marmalade.

• Prevent burns by using caution when working with hot marmalade and lifting the jars from the boiling water bath.

References

• Carrot Orange Marmalade - Recipes - Food - Canadian Living
• Recipe for Carrot Marmalade
• "Kerr Home Canning and Freezing Book", 1975.

Resources

• http://www.alanflavell.org.uk/marmalade.html
• Seasonal Ontario Food: Making Carrot Marmalade - A Tutorial