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Author Notes: I've had my eyes out for a carrot marmalade every since tasting it a few months ago at my local bakery. Initially published in The Culinary Cyclist, Taking the Lane by Anna Brones, I found this recipe in the Winter edition of Edible Portland and made it the next weekend. The results were spicy, savory, sweet perfection! Here is her recipe with very minor adjustments. I doubled the recipe and made almost 8 half-pints of marmalade. —EmFraiche
Makes 2 or 3 half-pint jars
- 2 cups water
- 1 tablespoon green cardamom pods
- 1 Meyer lemon, zest and juice
- 1 orange, zest and juice
- 2 cups carrots, grated (~3 large carrots)
- 2 cups sugar
- 1 teaspoon ground cardamom
- In a saucepan or Dutch oven, combine the water, cardamom pods, and lemon and orange zest and juice. Bring to a boil and simmer for ~15 minutes. Remove from heat and remove cardamom pods with a slotted spoon, discard.
- Add the other three ingredients and simmer for 30-45 minutes, stirring constantly, until the liquid has reduced to the point where only a little of the sugar syrup pools when you drag your spoon across the bottom. Remove from heat.
- If canning, fill sterile, glass half-pint jars with the marmalade and secure with lids and bands. Process in a water bath for 10 minutes. Otherwise, refrigerate.