Photo by Stockout
Stockout's Notes:
Expand2 pounds carrots, peeled and grated Ask a question about this ingredient
1/2 cup packed combined fresh thyme, dill and zest of 1 lemon Ask a question about this ingredient
4 cups sugar Ask a question about this ingredient
1 pound Vadalia onion, Walla Walla or Texas Sweet 1015, coursely chopped Ask a question about this ingredient
2 tablespoons of bottled lemon juice Ask a question about this ingredient
Juice of 2 oranges Ask a question about this ingredient
2 tablespoons minced crystallized ginger Ask a question about this ingredient
In a large nonaluminum saucepan, combine carrots with just enough water to barely cover, and bring to a boil.
Ask a question about this stepReduce ro low and simmer for 20 minutes. Drain and return carrots to saucepan.
Ask a question about this stepTie herbs in a cheesecloth and add to carrots. Add sugar, onions, citrus juices and crystallized ginger.
Ask a question about this stepBring mixture to a boil over medium heat. Continue to boil slowly, stirring occasionally, until marmalade is thick and clear, about 40 minutes. Remove and discard cheesecloth.
Ask a question about this stepLadle marmalade into hot, sterilized jars, wipe rims, seal and process for 10 minutes in a boiling water bath. If you do not have a canning set-up, use your double pasta pot, four bottles should fit nicely.
Ask a question about this stepProcess for 10 minutes. Remove jars and set to cool. Check the lids to make certain thay are tightly sealed. Store upright in a cool, dark place. If you do not want to can this you can store it in the refrigerator.
Ask a question about this stepRefrigerate after opening.
Ask a question about this stepNote: For those afraid that there isn't enough acid to waterbath can this recipe safely, the ph in this marmalade is 3.5 and anything under 4.6 is considered acidic enough for safe canning.
Ask a question about this stepI edited the recipe to include bottled lemon juice to lower the ph.
I don't mean to be a downer, but this recipe worries me a great deal from a safety standpoint. There's just not enough acid in it to make it safe for boiling water bath canning.
With the 4 cups of sugar, the juice of 2 lemons and 2 oranges and zest from one of those lemons, you can safely can 4 pints of this marmalade. This is a maramalade, not a pickle.
This really intrigues me - and I'll bet you could add vinegar and make a terrific chutney!
Not common in the US but in Europe they make jams and marmalades from all kinds of vegetables and meats. Didn't mincemeat pie once really mean real sweet meat & suet pie?
will try this recipe
Dan is the founder of Kitchen Options
This looks wonderful!