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
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.
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!
Keyword carrot jam, lemon, marmalade
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