February is a great time to break out the winter canning recipes and one of the great things to can in winter is root vegetables. In a previous post I shared a cool recipe for beet jam. Today I want to share another unusual recipe that I will be trying soon... Carrot Marmalade.
I personally am not much of a carrot fan so anything that makes them sound tasty captures my imagination, especially since we are always hearing about how healthy they are for us. So when we can get healthy and yummy together in a recipe, I say, let's try it!
It turns out that this strange new thing to me, namely carrot jam or marmalade, is not new at all. It has been a favorite among the English for over a century and has an even longer history in the middle eastern culture. After looking at many recipes this one that has carrots, onion and dill really caught my interest. It sounds like it would be delicious with cream cheese on a crusty croissant.
So lets get to the fun part and get canning!
SWEET CARROT, ONION & DILL MARMALADE
YIELD: 2 pints or 4 half pints
I personally am not much of a carrot fan so anything that makes them sound tasty captures my imagination, especially since we are always hearing about how healthy they are for us. So when we can get healthy and yummy together in a recipe, I say, let's try it!
It turns out that this strange new thing to me, namely carrot jam or marmalade, is not new at all. It has been a favorite among the English for over a century and has an even longer history in the middle eastern culture. After looking at many recipes this one that has carrots, onion and dill really caught my interest. It sounds like it would be delicious with cream cheese on a crusty croissant.
So lets get to the fun part and get canning!
SWEET CARROT, ONION & DILL MARMALADE
YIELD: 2 pints or 4 half pints
INGREDIENTS:
- 2 lb carrots, peeled and grated
- 1/2 C tightly packed of combined thyme, dill and zest of 1 lemon
- 4 C sugar
- 1 lb sweet onions (Walla Walla or Vidalia) coarsely chopped
- 2 T bottled lemon juice
- Juice of 2 oranges
- 2 T minced crystallized ginger
DIRECTIONS:
- In a large saucepan (not aluminum) combine the carrots with just enough water to barely cover them and bring to a boil.
- Reduce the heat to low and simmer for 20 minutes.
- Drain and return the carrots to the saucepan.
- Tie the herbs in a cheesecloth and add to the carrots.
- Add the sugar, onions, citrus juices and crystallized ginger.
- Bring the mixture to a boil over medium heat.
- Continue to boil slowly, stirring occasionally, until the marmalade is thick and clear. (about 40 minutes)
- Remove and discard the cheesecloth.
- Ladle the marmalade into hot, sterilized jars, wipe the rims, seal and process for 10 minutes in a boiling water bath.
- Remove the jars and set to cool overnight undisturbed and out of drafts.
- Check the lids to make certain they are tightly sealed.
- Store upright in a cool, dark place.
NOTES:
- If you do not want to can this you can store it in the refrigerator.
- This recipe is safe for water bath canning because of the addition of 2 T bottled lemon juice which boosts the acidity and lowers the PH to below 4.6
Have you visited my Jelly Jar Store yet?
I have a growing selection of some of the coolest jar labels,
aprons, hand towels, recipe binders and more.
All made just for the home canning lover!
Here is one of my newest gift label designs!
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| Buy it HERE |
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