Carrot marmalade
4 servings
60 minutes
Carrot marmalade is a delicate dessert with a bright citrus note. Historically, similar sweets were made in Europe when fruits and vegetables were used to create natural jams and preserves. Its rich flavor unfolds thanks to the combination of carrot sweetness and lemon tartness. The texture of the marmalade is soft and slightly chewy, perfect for a morning toast or tea ceremony. Lemon acid adds balance to the taste, while prolonged cooking allows the ingredients to turn into a homogeneous mass. This marmalade can be used as a filling for pastries, an addition to cheeses, or simply enjoyed for its rich aroma in its pure form. It stores well in glass jars, and its sunny color reminds of warm summer days.
1
Grate the peeled carrots on a coarse grater. Wash the lemons. Grate the zest, then squeeze the juice from the lemons.
- Carrot: 500 g
- Lemon: 3 pieces
2
Put the carrot with grated peel in a pot, add water, and cook until the carrot is soft. Add lemon juice, sugar, and citric acid. Cook on low heat for 45 minutes, stirring well (watch to prevent burning!).
- Carrot: 500 g
- Lemon: 3 pieces
- Water: 2 glasss
- Sugar: 4.5 glasss
- Citric acid: 1 teaspoon
3
Transfer to a clean jar and store in a cool place.