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.