Saturday, March 30, 2013

Carrot Marmalade {Easter}

I was inspired to make some carrot marmalade because tomorrow is Easter. You know...Easter...bunny...carrots...sweet. Well, that's how my brain works anyway. I found carrot marmalade recipes that included brandy, lemon juice, and even bitter almonds. I decided to make a version that used a whole vanilla pod, four cardamom pods, saffron liqueur, and a handful of the carrot top greens. Don't toss those greens, they are herbaceous and nutritious...just be sure you rinse out all of the dirt!


  • 1 whole vanilla pod, split down the middle
  • 4 cardamom pods, crushed
  • 1/4 C raw organic honey
  • 1/2 C organic raw sugar
  • 10 carrots, scrubbed and shredded
  • 4 C water
  • 1 handful of carrot top greens, triple-rinsed and rough chopped
  • 2 T saffron liqueur (substitute brandy, if you wish)

To make the jam, place the vanilla, cardamom, honey, water, 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, finish with the saffron liqueur and stir in the greens.   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 on my Easter brioche tomorrow morning and - maybe - as a spoon sweet on my salmon en croute for tomorrow's dinner.

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