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Easy Carrot And Lemon Marmalade/Jam
A deliciously simple preserve perfect on toast but great as a glaze and in Asian cooking too and of course with a cheeseboard.
Ingredients
- 2 lemons
- 500 g carrots
- 500 ml water
- 500 g sugar
- 1 tbsp ginger fresh ginger grated
- 1 tsp ground cardamom
Instructions
- Half the lemons then quarter them lengthways, cut into thin slices so they are triangle shapes
- Peel and roughly grate the carrots
- Place the carrots and lemons in a saucepan (8" wide) and pour in the water. Cover and let sit at room temperature for 24 hours
- Add the sugar and spices to the pan and heat gently to dissolve the sugar then bring to a boil
- Lower heat and simmer for 40 minutes then raise to a boil until you reach setting point at 105C
- Carefully ladle into sterilised jars
Video
Notes
I got 4 x 200g jars of marmalade from this recipe.
Use this marmalade on toast, with a cheese board, as a glaze on pork or ham/gammon and add to Asian-inspired dishes.
It will keep for up to a year in a cool dark place, once opened store in the fridge and use within a month.
Nutrition
Calories: 56kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 50mgFiber: 1gSugar: 13gVitamin A: 2089IUVitamin C: 4mgCalcium: 7mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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