Lemon and Carrot Marmalade Recipe submitted by Monica
Recipe for Lemon and Carrot Marmalade. The same proportions can be used for Grapefruit, Half Lemons and Limes and all Limes.
Ingredients for Lemon and Carrot Marmalade :
- 1 ½ lb lemons
- 1 lb carrots
- 4 lb sugar
- 2-4 pints of water
Method for Lemon and Carrot Marmalade:
- Wash and clean fruit and carrots
- Cut fruit into quarters and carrots into chunks.
- Process lemons and carrots in a food processor. (I like it to look like a pulp)
- Cover and soak the mixture overnight in the water.
- Place lemons and carrots into a large pot and bring to boil and reduce the liquid to half
- Add sugar and bring back to the boil
- Simmer gently and keep stirring for 45 minutes. (No longer than 45 minutes as it will have a candied taste)
- Take off the heat and pour in to sterilized jars.
I have used the same recipe for Grapefruit, Half Lemons and Limes and all Limes. Yummy.
Half a cup of Whiskey or Brandy can be added towards at the end. I have also used mixed spice (or Nutmeg/Cinnamon on its own) for a Christmassy taste.
Hope you like this unusual recipe. It was given to me several years ago and I haven’t had shop bought marmalade since. It’s lovely.
This marmalade, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge.
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We have a glut of lemons, but not a decent quality to add to gin and tonic! so thought I would try this recipe. I absolutely love it. There is no hint of carrot taste. It’s like an orange coloured lemon curd. Loverrrly.
This recipe is so easy and the tastes great. Making it in 2 stages makes it fun and not having to cut up strips of lemon saves so much time. The color looks amazing. No taste of carrot just a lovely thick jelly. Will do this again going to be brave and add the whisky for a change next time. Thank you 10/10 rating for this recipe.
Made this recipe yesterday absolutely lovely set like a dream and tastes even better. Have now one happy hubby who is marmalade mad. Made 6 jars one gone to neighbour who also loved it. Knowing my hubby it will not be long before I am making some more.
Thank goodness I live in Cyprus where there are plenty of lemons.
Do I need to peel the carrots or just give them a good wash
Fantastic recipe, I was a bit hesitant on what it would taste like, but it’s wonderful – I even had marmalade sandwiches for lunch!
Please can anyone tell me how you know how much water to soak the mixture in, as it only states 2 – 4 pints. Is the point just to cover the mixture?
Hi,
Please can you advise about the amount of water required. Any tips and advice on the method appreciated. Thanks.
Hi there,
How much water required to soak the lemons and carrots overnight also how much water required when bringing to the boil.
Thanks
Cris
Hi! Great recipe! I tried it last year, it’s was delicious! Now I want to experiment a bit! 🙂 But would like to get your advice first! Is it possible to follow the same recipe but instead of carrots use it a fresh ginger? If I will use the same quantity of lemons, how much ginger I have to use? About 100 grams or even 200? Please advise me on that!
I just decided use the same amount of ginger instead of carrots. Will post the result later.
I’d have thought that 1 lb ginger would be rather excessive!
How much does this recipe make please?
What a fantastic recipe…no one could believe there were carrots in there, including me! Thank you so much will never go through all that peeling, squeezing and shredding again!
I made this using 8 cups of water to 1 kg lemon & 750g carrot 1.800g sugar 1/4 tsp
Ground ginger. It is delicious next time I’ll add a extra cup water as it is thick
I also put the lemons on and boil then for 15 mins took them of add the carrots and
Let sit over night ( it helps the lemon skins to soften). My family love it.
For the other comments there is a recipe for lemon & ginger marmalade on line
Which I have made many many times. It also has chilli flakes in it, it’s great also.