Monday, May 12, 2014

#FRD2014: Purple Carrot Marmalade {Eat a Rainbow}

I have made carrot marmalade before. And when I saw the purple carrots in my High Ground Organics CSA box last week, I knew that I wanted to make a purple carrot marmalade for Food Revolution Day. I am urging people to Eat a Rainbow after all.


  • 1 whole vanilla pod, split down the middle
  • 4 cardamom pods, crushed
  • 1/4 C maple syrup
  • 1/2 C organic dark brown sugar
  • 10 carrots, scrubbed and shredded (I had 6 purple, so I added 4 orange)
  • 4 C water
  • 1 T ginger juice

To make the marmalade, place the vanilla, cardamom, maple syrup, water, ginger juice and sugar into a large pot and bring to a boil over medium-high heat. Add in the carrots, bring to a boil again.

Continue to cook, stirring the jam constantly, for about 15 minutes. Reduce the heat to medium, hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot.

After 15 more minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer. At the end, remove the vanilla pod and cardamom pods. Place the jam in sterilized jars, leaving about a 1/2" gap to the top.

Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.

You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!

You'll be seeing this at my Eat a Rainbow potluck on Friday - Food Revolution Day 2014!

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