Here is another instance where carrot substitutes very nicely for fruit. The sugar and fibre in the carrot works very well to give this marmalade a classic consistency.
Ingredients
- 7 cups carrots, peeled and grated
- 2 lemons
- 2 oranges
- 3 cups water
- 5 cups sugar
- 2 teaspoons ginger, minced
- 1/2 teaspoon spices, such as black pepper, cinnamon or five-spice (optional)
Cooking
Wash the citrus well. Trim the ends and cut the lemons in half (lengthwise) and the oranges into quarters. Cut all the citrus pieces into very thin strips. Add the citrus strips into a mixing bowl and cover with water. Allow the citrus to soak for about 24 hours.
Once soaked, remove as many seeds as you can and pour the water and strips into a pot. Add the grated carrot, sugar, ginger and spices, if you are adding them. Place the pot over medium heat and bring the mixture to a boil. Turn the heat down to medium-low and continue cooking until the marmalade reaches 221 F (105 C).
Remove the marmalade from the heat and immediately process into sterilized jars.
