by AntoniaJames
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AntoniaJames's Notes:
Expand4 cups grated carrots (about two pounds) Ask a question about this ingredient
2 cups of sugar (I prefer turbinado raw cane sugar), divided Ask a question about this ingredient
2 large oranges, preferably organic Ask a question about this ingredient
4-5 Meyer lemons (enough to produce at least 1/2 cup juice) Ask a question about this ingredient
1 small Granny Smith apple, peeled and grated Ask a question about this ingredient
1 tablespoon finely grated ginger Ask a question about this ingredient
2-3 tablespoons finely chopped crystallized or candied ginger (See note below.) Ask a question about this ingredient
3 tablespoons toasted and coarsely ground coriander seeds (measured before grinding) Ask a question about this ingredient
1/4 cup Curaçao, Cointreau or other orange liqueur (optional) Ask a question about this ingredient
Zest all of the citrus using a traditional zester, and not a microplane grater. Zest over a cutting surface on which you've sprinkled a few tablespoons of the sugar. Chop the zest and sugar together. Using the side of your knife, remove all of the zest, sugar and juice mixture (as the zest will release a lot of liquid) and put into a large, non-reactive pot.
Ask a question about this stepJuice the lemons and oranges and put the juice in the pot. Save all of the pips (the seeds) and whatever citrus membrane comes out while juicing. Put the pips and membrane into a small cheesecloth bag and add the crushed coriander seed. Tie tightly and add to the pot.
Ask a question about this stepAdd the grated carrots, as well as the grated fresh ginger and grated apple. Add 3 cups of water and turn the heat up to medium high.
Ask a question about this stepBring to a boil then reduce the heat somewhat, so that it boils very gently, stirring all the while. Periodically, press gently on the cheesecloth bag to release the pectin. Once the carrots have softened considerably -- which should be within five or six minutes of reaching a boil -- add the remaining sugar.
Ask a question about this stepContinue to cook in this manner, stirring occasionally, for 25 - 30 minutes, or until the marmalade, when a quarter teaspoon or so is put on the back of a frozen silver spoon, wrinkles when you push your finger through it. Depending on how juicy your carrots are, you may need to add some more water to achieve the consistency of marmalade that you prefer. Most of the liquid should be gone and what is left should look like a soft gel. Stir in the liqueur and the crystallized ginger (more or less, to taste) and cook for another minute or so.
Ask a question about this stepRemove the cheesecloth bag and pour the marmalade into sterilized jars. Run a knife around the inside of the jar to release all of the air bubbles, so the marmalade will settle nicely in. Seal and process for 10 minutes in a boiling water bath.
Ask a question about this stepEnjoy!!
Ask a question about this stepNote: Crystallized and candied ginger are much easier to chop if you sprinkle a teaspoon or two of sugar on your work surface, and then another teaspoon on top of the ginger, before chopping. Add more as you chop, if necessary, to keep the ginger from sticking to the knife blade. ;o)
Ask a question about this stepPlease also note that, if you plan to put this marmalade in sealed jars (which won't be refrigerated), the zest is mandatory, not optional. Apart from providing a lot of great flavor, the zest adds to the acidity of the marmalade, which is essential for safe preserving. ;o)
Ask a question about this stepI bet this is amazing - and what a gorgeous color. I have tried to like marmalade on many different occasions but can't get over the bitterness. I think I have just found one I will love!
Brilliant! As a canning addict and thinking about this week's contest, I thought to myself "what about a marmalade?" Yours sounds absolutely lovely - and I think the combination of coriander with ginger hits the perfect harmony to go with the carrots and citrus. I can't wait to try!
Thanks Z in the M! I made this last winter (or perhaps it was early spring) when I was itching to can something and there was no can-able produce in the markets!! I hope you like this. Please note that I've edited the recipe a bit. I was just reading through it and noticed a couple of errors. Plus, I made this again recently and added a small tart apple to help it along a bit . . . . it has a bit more of a jam consistency when you do that (the gooey stuff is not as clear), so if you like a true marmalade, you can leave it out, but expect to be stirring the pot a bit more. All told, without the apple, it took over 30 minutes for this to set. ;o)
I am not a marmalade person, so this looks like a perfect recipe for me! It sounds great and I have a bunch of stuff I got for Christmas for making jams. Looks like it's time to give that new stuff a test drive with this recipe.
I hope you do try it! What I really like about this is that you can make it in the dead of winter, or during the produce doldrums of early spring, when there's not much out there yet to use in preserves. ;o)
Yum! I want to make this and eat it with chefjune's Hearty Oatmeal Bread!
Good idea
This sounds like my kind of taste...and the color is positively dayglo!!! I know just what I am going to use it on.
Hope you like it! I find it addictive, actually. Not too sweet, not at all bitter, and with pleasantly understated spices. And yes, the color is vivid! I think my photos, taken in the bright sunlight, accentuate that a bit. Let me know what you think! ;o)
Aargersi, Thank you, you are too kind. Any trick not attributed to someone else was figured out by me, who should have been an engineer, as I am always, always, always (obsessively, almost) looking for ways to improve/make easier everything -- and I mean everything -- that I do. The idea of putting the pips in a cheesecloth bag has been around for centuries. After all, that's where the pectin is most highly concentrated. You don't see this step mentioned in recipes. I've never understood why. Stay tuned for another recipe in which pips are featured . . . . ;o)
This sounds absolutely wonderful ... how do you know all of these tricks and techniques? I think there is nothing you can't cook, and cook really well.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
AJ, this sounds fab and very inspired. quick question- is the carrot flavor primary? or do you get more of a spiced, citrusy taste?