1:53:00 PM
This recipe came from the Ball Blue Book with an adaptation to lower the sugar and add pectin.  Normally a marmalade is not made with pectin and uses a lot of sugar to render down to a soft gel which is the classic texture. 

I loved this look of this recipe since it’s very similar to the carrot cake jam without the pears. It turned out really well and its tartness is just the way my sister loves her marmalades. 

Carrot Pineapple Orange Marmalade

2 lemons
2 cups chopped orange pulp (3 medium oranges)
1 cup crushed fresh pineapple or 1 8oz can crushed, drained
1 cup shredded carrot
2 cups sugar
3 T. pectin

Preparation: Prepare 4 half pint jars in hot water. Using a veggie peeler peel the lemon. Slice peel into thin strips, set aside. Squeeze juice from lemons and measure 1/3 cup. Shredded carrots by either using a food processor or use the smallest holes on your box grater.

Cooking: In a stainless steel pot combine all ingredients except pectin.  Heat over medium till boiling. Reduce the heat and simmer for 30 minutes.  Bring back to a boil and add pectin. Boil for one minute. Remove from heat.

Processing: Ladle marmalade into hot, sterilized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.


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