Carrot marmalade recipe

Makes around 1.1 kg

adjust servings:

x1 x2 x3

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650g carrots, peeled and grated on the coarse side of a box grater

2 oranges, zest and juice

2 lemons, zest and juice

450g jam sugar, you can also use regular

360ml water

Place the carrots in a pot and add the orange and lemon zest and juice and water. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Add the sugar and return to the boil, then simmer for 30 minutes longer until the marmalade has reached setting point or 105 ̊C on a sugar thermometer.
Pour into sterilised jars, seal and store in a cool place.

Per 50g serving: 98kcals, 0g fat (0g saturated), 25.7g carbs (24.1g sugars), 0.3g protein, 0.8g fibre, 0.022g sodium

Popular in Christmas