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.