Carrot Marmalade

Carrots lend themselves beautifully to sweet things, carrot cake being a delicious example. They also make wonderful jam. We have 2 carrot flavours that we make at The Jam Pantry, a jam version of said carrot cake and this delicious marmalade. The gorgeous thing about carrots and marmalade is that the carrots retain a little of their firm texture and become almost glassy when cooked with the sugar. The effect on a hot, buttered piece of toast is really quite beautiful. Yes, it’s the little things make this girl happy!
Here’s the recipe; make yourself happy too!

Carrot marmalade

2 kg carrots grated on the fine side of your grater
the zest and juice of 4 oranges
1 bunch lemon thyme, ends chopped and the stalks tied in a bundle
more orange juice added to the 4 you’ve already juiced, to make up a litre
500 mls lemon juice
1 flat dessertspoon good quality salt
1 flat dessertspoon ground cardamom
1.5kg castor sugar

Pop everything in a wide mouthed pot, bring to the boil and simmer, stirring occasionally for about and hour or until all the liquid has almost evaporated. Remove the pot from the heat and spoon into clean jars.

Here’s some ideas for eating it….
– This jam is beautiful with a thick slice of brie on fresh buttered baguette, or with a smear of     cream cheese on a toasted bagel.
– Fold it through a cheesecake mix before baking.
– Serve it on hot grilled pineapple with some good quality vanilla bean ice cream.
– Buy an unfilled sponge from your local supermarket (or make one) and fill it with the   marmalade and a little lemon curd rippled through some whipped cream, top the sponge with more lemon curd, encouraging it to dribble over the sides for dramatic effect and trail a few pretty pieces of marmalade around the top. Pick some lemon thyme and do an exaggerated sprinkle from a great height, then dust with icing sugar.

Are you happy yet?
nims

 

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