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Carrot Cake Marmalade

This carrot jam seems unusual, but it actually tastes like bright and tangy apricot jam, with a marmalade texture

Makes 3 cups


  • 700 g carrots (about 6 large)
  • 1 tbsp + 2 cups granulated sugar
  • 1/2 cup lemon juice (from 2 lemons)
  • 2 tsp zest (from 1 lemon)
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger



Peel carrots and set aside half of 1 carrot (about 75 g). Slice the remaining carrots into 1/2-inch discs. In a frying pan, add discs and enough water to sufficiently cover them (there’s no need to fill the pot). Add 1 tbsp sugar and cook carrots over medium-high until very, very soft. Place in a fine metal strainer to cool.

Meanwhile, grate the reserved half-carrot and set aside.

In a food processor, purée the cooled carrot discs until smooth.

In a medium saucepan, cook the puréed carrots with 2 cups sugar and the grated carrots over medium-high. Bring to a boil, and continue cooking until the mixture is slightly cooked and no sugar crystals remain, about 5 minutes.

Remove from the heat and add in lemon juice, lemon zest, cinnamon and ginger. Stir to combine. Pour into sterilized jars, or any regular jar if storing in the fridge. Jam will keep indefinitely if canned, and for about 2 months if stored in the fridge.

Carrot Cake Marmalade

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