Carrot Marmalade

Use a spice grinder or a pestle and mortar for grinding the pink peppercorns.


6 cups (1.5 L) grated carrots (about 9 large carrots)
4 cups (1 L) granulated sugar
2 cups (500 mL) water
1 cinnamon stick
1 tsp (5 mL) whole pink peppercorns, finely ground
2 oranges
2 lemons


  1. In a large non-reactive pot, combine carrots, sugar, water, cinnamon stick and peppercorns. Set aside.
  2. With a sharp vegetable peeler, pull zest from oranges and lemons, avoiding white pith. Chop zest very finely and add to pot. Cut oranges and lemons in half and squeeze juice into pot.
  3. Bring carrot mixture to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and boil, stirring often, until carrots are translucent and mixture is thickened, about 1 hour. Discard cinnamon stick.
  4. Wash four 1-cup (250 mL) canning jars, plus lids and bands, in hot soapy water. Keep jars warm until ready to fill. Simmer lids in a small saucepan of water according to manufacturer’s instructions (usually about 5 minutes).
  5. Ladle marmalade into warm jars, leaving a 1/4-inch (5 mm) headspace. Cover with prepared lids and bands. Screw on bands until fingertip tight. Process jars in a boiling-water canner, with boiling water covering jars by at least 1 inch (2.5 cm), for 5 minutes. Turn off heat and let jars stand in canner for 5 minutes.
  6. Remove jars from canner. Let stand at room temperature until cool. Check seals. Refrigerate any unsealed jars and use within 3 weeks. Store sealed jars in a cool dark place for up to 1 year.
Makes four 1-cup (250 mL) jars


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