Carrot Marmalade

carrotmarmaldeIt dawned on me today - that if carrots were money, we'd be rich. Three long rows of yellow carrots that are nearly ready to burst out of the ground, wait just outside my kitchen window - and while I've been patient with these seeds-turned - gems, they now rest so patiently for me to make something with them.

I gathered the first large bundle of carrots last night, alongside my new favorite pals (three baby rabbits). While I rinsed them of the dark earthy soil, I began to plan a meal in my head. Roasting them came to mind...then quickly I second guessed myself.

"Is that special enough for these carrots? There must be something more I can do with these precious carrots. After all, this will be the kickoff recipe to our abundant harvest!"

I flipped through a few books and was taken by a recipe from 1861 in Mrs Beeton's Book of Household Management. Dear Mrs Beeton described it as a cheap substitute for apricot jam. But really, isn't the carrot far more exciting anyway?

This morning, when I brought the bright yellow jam up to my daughters bedroom, she asked her ritual mealtime question.."Mama, did we grow this?" I reply, "Yes, baby this is from our garden". She is silent, but I can see in her face that the confirmation brings such satisfaction to her heart.


1 Lemon
1 Orange
2 cups Water
2 cups grated Carrots
11/2 - 2 cups Natural Cane Sugar
Pinch of ground Cardamom

Wash the lemon and orange well - using a grater collect the zest and juice. Put the lemon and orange zest and juice in a large, broad pot with the water and boil for ten minutes. Add the carrots, spice and sugar to the mixture. Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer. Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

Notes: If your marmalade is not jelling, or you want faster results, go ahead and add 1/3 packet of standard jam pectin and follow method on the box.


Megan Martin is the author of Fig & Fauna, a blog about farm inspired cooking and agrarian living. She lives on a small farm in South Florida, where she raises animals and grows a vegetable garden. Megan and her husband own and operate Onblonde Pet Spa of Palm Beach.