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Carrot marmalade

Published: January 31, 2019 at 11:49 AM

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Makes 3 x 200ml jars

Easy

Total time: 50 mins

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Check out this super easy recipe for this delicious carrot marmalade from food writer and chef Darina Allen. Try this on scones with a dollop of cream. It’s also good drizzled over labneh on crostini. For a tarter marmalade, add an extra ½ or whole lemon

Gluten free

Vegan

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*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

• 600g carrots

  peeled and grated on the coarse side of a box grater

• 2 oranges

  zested and juiced

• 2 lemons

  zested and juiced

• 400g granulated sugar

Nutrition: per serving

• kcal42
• fat0.1g
• carbs10.1g
• sugars10g
• fibre0.6g
• protein0.1g

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Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Put the carrots into a pan with the orange and lemon zests and juices. Add 350ml water, bring to the boil and simmer for 15 minutes.

• step 2

  Meanwhile, put the sugar onto a baking tray and heat for 5-10 minutes in the oven, then add to the carrots. Stir to dissolve, return to the boil and simmer for 30 minutes until the marmalade reaches setting point or 105C/220F on a sugar thermometer.

• step 3

  Pour into sterilised jars (see notes below), cover, seal and store in a cool, dark place.

To sterilise the jars, wash them in hot soapy water, rinse and put in an oven heated to 160C/fan 140C/gas 3 for 10 minutes.

Recipes extracted from Grow, Cook, Nourish by Darina Allen (£30, Kyle Books)

If you're a fan of making jams, check out our expert guide to preserving here...

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