Carrot Marmalade

Carrot Marmalade

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

Yields 2 jars

Author:

Camilla Mann

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Ingredients

• 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)

Instructions

1. Place the vanilla, cardamom, honey, water, and sugar into a large pot and bring to a boil over medium-high heat
2. Add in the carrots, bring to a boil again
3. Continue to cook, stirring the jam constantly, for about 15 minutes
4. 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
5. 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
6. Remove the vanilla pod and cardamom pods
7. Add the saffron liqueur and stir in the greens
8. Place the jam in sterilized jars, leaving about a 1/2" gap to the top
9. Gently tap the bottom of each jar on the counter to release any air bubbles
10. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings
11. Process in a water bath for 10-15 minutes
12. Remove the containers with tongs and let cool on the counter.
13. You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made
14. Or, you can refrigerate the jar without processing and use it within three weeks