Carrot Marmaladeby fig + fauna farm on 06/05/12
It 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.
- 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.
/// PHOTOS BY ROSE E MARTIN