Because it’s winter, and making and giving food this time of year is so satisfying, I’ll share one of my favorite recipes. Meet carrot-orange marmalade, made with only four ingredients: organic lemons, oranges, carrots and sugar. Simmer on stovetop until thick, yet also tests on a candy thermometer at 220F. Pack into decorative French marmalade jars. Voila! Recipe from my book, The New Heirloom Garden (Random House|Rodale Books 2021)Print
The combination of citrus and carrots creates a sunny marmalade as tasty as it is beautiful. Half-pint jars make wonderful hostess or holiday gifts. It’s best to use organic fruit, since the key to this recipe is to keep the skins on, that provide a natural pectin and give the marmalade an extra depth of flavor.
2 (organic) lemons
2 (organic) oranges
2 pounds (organic) carrots, peeled and shredded (4 cups)
4 cups water
2½ cups sugar
Slice the lemons and oranges in half and remove seeds. Chop halves into smaller pieces, and process in a food processor fitted with the steel blade until only fine bits remain.
In a large, thick bottom saucepan over medium heat, combine the lemons, orange, shredded carrots, water, and sugar. Simmer for 30 minutes, stirring occasionally, until thick and syrupy. Pour into 6 half-pint clean and sterilized mason jars, screw on tops, and invert to seal the top.