Carrot Marmalade

carrot marmalade by The Culinary ChaseHomemade marmalade has been a long standing tradition in my family. Both my paternal and maternal grandmothers were fruit preserve queens! My mom also made her fair share, too. I’ve dabbled a bit but lost interest while we lived in Asia as storage was limited and cold rooms were non-existent. While fruit such as orange or grapefruit are common when it comes to marmalade, I’ve never heard of carrots being used until I saw Diners, Drive-Ins & Dives. I caught the tail end of the show and was intrigued when carrot marmalade was paired with thinly sliced Virgina ham, and mayo on top of a slice of bread.  The combo wasn’t something I would have entertained but it peaked my interest so I knew I had to make it!

According to The Oxford Companion to Food, marmelada was the Portuguese name for a sweet quince paste. This luxury good was imported to Britain by the late 15th century, to be used as a medicine or a sweetmeat. All marmalades were solid confections, to be cut into slices and eaten with fingers, not at all like modern marmalade. A minor but interesting facet of this British attainment is that, among all the numerous culinary operations carried out in British domestic kitchens, marmalade-making is one which is quite often performed by men. Who knew?

Makes 2 cups
inspired by Fig and Fauna

zest and juice of 1 lemon
zest and juice of 1 orange
2 cups water
2 cups grated carrots
1 1/2 – 2 cups natural cane sugar
1/4 teaspoon of ground cardamom

marmalade ingredients by The Culinary ChaseAdd zest and juice of the lemon and orange in a large pot and top with the water. Boil for ten minutes then add the carrots, cardamom and sugar to the mixture. Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes. Seal marmalade in sterilized jars and process in boiling water for 5 minutes.  Allow marmalade to cool to room temperature.  Refrigerate once opened.

lemon zest by The Culinary Chase

grated carrot by The Culinary Chase

The maple board below is hand made in Halifax, Nova Scotia by Swaine Street Woodworking. If you enjoy the natural beauty of wood cutting boards as much as I do, I highly recommend a visit to Jana’s site.

carrot marmalade

The Culinary Chase’s Note:  A quick way to test if the marmalade is ready, place a small plate in the freezer. After the 30 minute cooking period, take a teaspoon of the marmalade and place it on the chilled plate and let it sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If it is thin and runny, it is not ready. Continue boiling for another 5 minutes and do the test again.  This has to be the easiest marmalade recipe to make and it tastes like orange marmalade!  Enjoy!


  1. Michelle on August 21, 2013 at 08:23

    Hi! I’ve nominated you for the Versatile Blogger Award, so if you’re interested please check out the link here

  2. Pascale on August 21, 2013 at 08:28

    This looks wonderful! I have to admit, I’ve never actually done any preserving (canning?) – something about needing to sterilize jars and boil always made me nervous, afraid I would miss a step and give everyone food poisoning!- but I really want to make this, so I’m going to read up on how to do it right and then get to it!

    And thank you for all the wonderful recipes. One of our favorite family meals is your baked chicken and halloumi with honey and figs recipe.

    • the culinary chase on August 21, 2013 at 09:38

      Thanks Pascale and give this marmalade a try. The quantities are small compared with other recipes which is a perfect place to start if you’ve never done any preserves or canning before. Let me know how it turns out. 🙂

      • Pascale on August 21, 2013 at 13:07

        Where do you buy your jars? They look nicer than the usual jam jars I’ve seen.

  3. The Slurper on August 21, 2013 at 12:07

    Wow, that’s an interesting bite. I love making jam and marmalade, but have never thought to try a carrot based one. I’m going to have to pin this to my jam board and try it once my purple carrots are ready for harvest. Thanks for the inspiration.

    • the culinary chase on August 21, 2013 at 18:15

      I’m a huge fan of orange marmalade but this has made me a convert and it’s super easy to make.

  4. Carole on August 21, 2013 at 12:46

    Looks really tasty, can think of many thing to do with it, especially with poultry. BTW, it “piqued” your interest, although it may also have “peaked” it. 😉

  5. the culinary chase on August 21, 2013 at 18:15

    I’d love to hear more about how you’d use it with poultry. As a glaze?

  6. Viki on August 11, 2014 at 15:44

    Wowza, problem solved like it never haednepp.