Carrot, Onion and Dill Marmalade

February 28, 2011

Author Notes: Carrots and Vidalia onions are notoriously sweet and dill comes from the carrot family so what better way to marry all three? Not too sweet, this marmalade gets a boost from lemons and oranges. Delicious spread on corn muffins, corn cakes, fritters and of course, grilled chicken.
What a great way to get your kids to eat carrots.
Stockout

Serves: 4 eight-ounce jars

Ingredients

  • 2 pounds carrots, peeled and grated
  • 1/2 cup packed combined fresh thyme, dill and zest of 1 lemon
  • 4 cups sugar
  • 1 pound Vadalia onion, Walla Walla or Texas Sweet 1015, coursely chopped
  • 2 tablespoons of bottled lemon juice
  • Juice of 2 oranges
  • 2 tablespoons minced crystallized ginger
In This Recipe

Directions

  1. In a large nonaluminum saucepan, combine carrots with just enough water to barely cover, and bring to a boil.
  2. Reduce ro low and simmer for 20 minutes. Drain and return carrots to saucepan.
  3. Tie herbs in a cheesecloth and add to carrots. Add sugar, onions, citrus juices and crystallized ginger.
  4. Bring mixture to a boil over medium heat. Continue to boil slowly, stirring occasionally, until marmalade is thick and clear, about 40 minutes. Remove and discard cheesecloth.
  5. Ladle marmalade into hot, sterilized jars, wipe rims, seal and process for 10 minutes in a boiling water bath. If you do not have a canning set-up, use your double pasta pot, four bottles should fit nicely.
  6. Process for 10 minutes. Remove jars and set to cool. Check the lids to make certain thay are tightly sealed. Store upright in a cool, dark place. If you do not want to can this you can store it in the refrigerator.
  7. Refrigerate after opening.
  8. Note: For those afraid that there isn't enough acid to waterbath can this recipe safely, the ph in this marmalade is 3.5 and anything under 4.6 is considered acidic enough for safe canning.

More Great Recipes:
Condiment/Spread|Carrot|Jam/Jelly|Onion|Vegetable|Make Ahead|Vegan|Gluten-Free

Reviews (10) Questions (0)

10 Reviews

boulangere March 3, 2011
This looks wonderful!<br />
 
Author Comment
Stockout March 3, 2011
I edited the recipe to include bottled lemon juice to lower the ph.
 
Marisa M. March 2, 2011
I don't mean to be a downer, but this recipe worries me a great deal from a safety standpoint. There's just not enough acid in it to make it safe for boiling water bath canning.
 
Author Comment
Stockout March 3, 2011
With the 4 cups of sugar, the juice of 2 lemons and 2 oranges and zest from one of those lemons, you can safely can 4 pints of this marmalade. This is a maramalade, not a pickle.
 
Sagegreen March 1, 2011
Love the color and flavor combination.
 
Author Comment
Stockout March 1, 2011
Thank you, ma'am
 
Lizthechef March 1, 2011
This really intrigues me - and I'll bet you could add vinegar and make a terrific chutney!
 
Author Comment
Stockout March 1, 2011
Not common in the US but in Europe they make jams and marmalades from all kinds of vegetables and meats. Didn't mincemeat pie once really mean real sweet meat & suet pie?
 
pauljoseph February 28, 2011
will try this recipe
 
Author Comment
Stockout March 1, 2011
I would appreciate some feedback Pauljoseph, thanks.