Carrot Marmalade Recipe

Step 1

Slice orange and lemon quarters, including peel, into thin strips or small dice with sharp knife; combine with carrots, sugar and orange juice in bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2 hours or until thickened and peel is tender. Spoon into sterilized jars; store in refrigerator for up to 1 month or process in boiling water bath 5 minutes for longer storage.

Source: The Toronto Star Newspaper.

Things You'll Need

  • 2 Whole oranges, seeded and quartered
  • 1 Whole lemon, seeded and quartered
  • 6 Medium carrots, peeled and shredded
  • 3c Granulated sugar
  • 2c Unsweetened orange juice

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