About this Recipe
Carrot marmalade is a very old-fashioned preserve dating back to the Ottoman Empire. It was eaten by ancient Persians, and a 13th-century Andalusian cookbook swears by its special health properties — “its benefits: it fortifies coitus and increases desire beautifully.” You can try using purple carrots for a pretty twist; whether or not you eat it in bed is up to you.
Carrots are well-known for being full of beta carotene, which your body converts into vitamin A. They’re also a good source of fiber, in the form of pectin which helps this marmalade gel. This is an excellent alternative to commercial jams and jellies, which are often full of refined sugar.
Note: Because carrots are a low-acid food, this marmalade is not safe for boiling water bath canning, but may be safely preserved using a pressure canner. Refer to the National Center for Home Food Preservation guidelines for more information on safely canning carrots, if you choose to can.
1 pint Yield
- 1 lb (450 g) carrots, peeled and finely grated
- 1 cup (240 ml) honey
- zest and juice of 1 lemon
- 1/4 tsp orange blossom water
- 1/4 tsp ground cardamom
- 1 Tbsp (3 g) grated ginger
Step 1Add the ingredients to a heavy-bottomed saucepan and bring to a simmer. Cook over medium-low heat, stirring occasionally, for about 40 to 45 minutes, until the liquid has been absorbed. Toward the last 5 minutes of cooking, stir a bit more frequently to prevent scorching, and when it’s nice and sticky spoon it into a jar with a tight-fitting lid. Allow the carrot marmalade to cool before stashing the jar in the refrigerator, where it will keep for up to three months.
Substitutions: Feel free to omit the orange blossom water
Level Up: The original 13th-century Andalusian recipe includes galangal, cubeb peppers, and cloves — add these for a taste of Moorish history
Try It With: Feta or halloumi cheese and warm pita
Zero Waste: Save the carrot peels and trimmings for the stock pot (you can stash them in the freezer until you’re ready to use them)
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