Carrot Marmalade

Name: Carrot Marmalade
Yield: Serves 32, makes two 1-cup jars
Ingredients: 1⅓ cups, sugar; 10 ounces, carrots (4 carrots), peeled and shredded (1⅔ cups); 1½ cups, water; 1 tablespoon, grated fresh ginger; 1 , garlic clove, minced; 1 teaspoon, salt; ¼ teaspoon, nutmeg; 3 tablespoons, bottled lemon juice

7 comments

Vegetables

Condiments

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES32, makes two 1-cup jars

TIME35 minutes, plus 2 hours cooling and 12 hours setting

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

To replicate the citrus rind found in a traditional marmalade, we shredded the carrots on a box grater, which gave us a similar texture. We found that 1½ tablespoons of pectin along with one cooked and pureed carrot gave us a full-flavored ...

This is a members' feature.