Homemade carrot marmalade
There's something special about homemade marmalade, especially if it's made with ingredients from your own garden. This is my favorite carrot marmalade recipe.
- 17 ounces (around 500 g) carrots (preferably winter carrots)
- 4 lemons, zest, and juice
- 2 cups (around 5 dl) water
- a little bit less than 5 cups (around 12 dl) granulated sugar
My favorite carrot marmalade recipe comes from Monika Ahlberg's cookbook from Rosendals Garden Cafe here in Sweden. Few ingredients, plenty of carrots and amazing flavor. If you don't know what to do with your carrots yet, look no further!
Peel and grate the carrots.
Brush the lemons in hot water. Zest and juice the lemons.
Put all the ingredients except the sugar in a suitable jam pot and boil until the carrots are soft and some of the water has evaporated.
Add the sugar and boil for another 15 minutes until you get the right consistency. Test it by pouring a little marmalade on a plate.
Remove the foam and pour the marmalade into pre-warmed glass jars.
This delicious carrot marmalade really puts a festive spin on your everyday breakfast toast. Enjoy!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth