Carrot Marmalade
Ingredients
- 2 cups tap water
- 11/21 tablespooncuplarge grated orange zestfresh juice
- 21/41 teaspoonscuplarge grated lemon zestfresh juice
- 2 cups grated carrots
- 2 cups granulated sugar
- 3/4 teaspoon cardamom
- 1/4 teaspoon kosher salt
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Instructions
- Gather all ingredients.
- Combine water, orange zest and juice, lemon zest and juice, and carrots in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender-crisp, about 15 minutes.
- Stir in sugar, cardamom, and salt until sugar is dissolved, about 30 seconds. Simmer over medium-low, stirring occasionally, until thickened and a candy thermometer registers 220 degrees F (104 degrees C), 40 to 45 minutes.
- Skim and discard any foam off top. Pour carrot mixture into a 16-ounce jar.
- Cover with lid and refrigerate until fully cooled, at least 4 hours or up to 3 weeks.
Source
Original recipe: View Original