I was inspired to make some carrot marmalade Easter is later this month. You know: Easter…bunny…carrots…sweet. Well, that’s how my brain works anyway.
I found carrot marmalade recipes that included brandy, lemon juice, and even bitter almonds. I decided to make a version that used a whole vanilla pod, four cardamom pods, saffron liqueur, and a handful of the carrot top greens.
Don’t toss those greens, they are herbaceous and nutritious…just be sure you rinse out all of the dirt!
You can either process in a water bath or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!
You’ll be seeing this on my Easter buttery brioche later this month and – maybe – as a spoon sweet on my Easter ham. It’s also fabulous to use in my recipe for carrot marmalade thumbprint cookies.
15 minPrep Time
55 minCook Time
1 hr, 10 Total Time
Yields 2 jars
- 1 whole vanilla pod, split down the middle
- 4 cardamom pods, crushed
- 1/4 C raw organic honey
- 1/2 C organic raw sugar
- 10 carrots, scrubbed and shredded
- 4 C water
- 1 handful of carrot top greens, triple-rinsed and rough chopped
- 2 T saffron liqueur (substitute brandy or another alcohol, if you wish)
- Place the vanilla, cardamom, honey, water, and sugar into a large pot and bring to a boil over medium-high heat
- Add in the carrots, bring to a boil again
- Continue to cook, stirring the jam constantly, for about 15 minutes
- Reduce the heat to medium, hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot
- After 15 more minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer
- Remove the vanilla pod and cardamom pods
- Add the saffron liqueur and stir in the greens
- Place the jam in sterilized jars, leaving about a 1/2" gap to the top
- Gently tap the bottom of each jar on the counter to release any air bubbles
- Using a damp clean towel, wipe the rims of the jars and secure the lids and rings
- Process in a water bath for 10-15 minutes
- Remove the containers with tongs and let cool on the counter.
- You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made
- Or, you can refrigerate the jar without processing and use it within three weeks
- Calories 1578
- Total Fat: 25 g 38.46%
- Saturated Fat: 2 g 10%
- Cholesterol: 0 mg 0%
- Sodium: 138 mg 5.75%
- Potassium: 4307 mg 123.06%
- Total Carbohydrate: 363 g %
- Sugar: 99 g
- Protein: 41 g
- Vitamin A: 193.34%
- Calcium: 1513 mg 151.3%
- Iron: 52 mg 288.89%
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