Friday, 16 January 2009

Making Carrot Marmalade - A Tutorial

Since I'm away, I thought I would post a revised version of a step-by-step pictorial recipe for Carrot Marmalade I did a few years ago. This requires a Seville orange, (or 2 if you want to double it,) the traditional orange for making marmalade but which is only available in January and February. Other places have their seasons too!

This is adapted from a recipe in the Canadian Farm Cook Book of 1911, of which I am so fortunate as to have a copy. The Canadian twist to this marmalade is the addition of carrots. I like it better than straight-up orange marmalade, which I find just too strong in the home made version - and I like a marmalade with lots of oomph. The lemon makes it a little more subtle too. You don't actually taste the carrots; they just mellow it. All in all, if you like marmalade you should give it a try. It's not hard to make, just a little time consuming.

Most canning recipes should NOT be changed in size as they will likely not set up in a reasonable (or even unreasonable) amount of time. This recipe is an exception. Since the original recipe only makes 3 jars, I generally double it and it has always worked out fine for me. That's what I did here. I also used 3 oranges as the ones I could find that year were all unusually small. They should be the same size as the lemons, at least. Seville oranges, by the way, have a rough and bumpy texture compared to most oranges, and are too bitter/sour to eat raw. Great for cooking, though.

Sorry for the quality of the photos. If you think it's easy to cook with one hand and photograph with the other, well, ha-ha! Think again.

3 250-ml jars
2 hours. 3 hours? Something like that... no, really it's 2. It just feels longer.

Making Marmalade - the ingredients
The ingredients await.

Making Marmalade - collecting the seeds
Keep the seeds! They have the pectin!

Making Marmalade - cutting the peelI prefer to cut the peel by hand for better control of the sizes of the pieces. You can try using a food processor if you like, but be prepared to pick through them and re-cut some pieces. Cut up the fruit, too; but do it separately from the peel. Be sure to save all the juice.

Making Marmalade - the seeds provide the pectin
The sliced fruit, juice and peel go into the canning kettle with the water. The seeds go in too. Put them in a spice-ball or tie them up in muslin, otherwise you willl never get them out again. The seeds are full of pectin; they ensure that the marmalade will set.

Making Marmalade - start cooking
Start cooking the marmalade.

Making Marmalade - grate the carrots
Meanwhile, peel and grate the carrots.

Making Marmalade - adding carrots and sugar
Add them, with the sugar, to the marmalade.

Making Marmalade - not done
Testing for done-ness: nope, not even close.

Making Marmalade - testing done
Okay, this looks more like it.

Making Marmalade - hot spattering marmalade
Watch out! This stuff is hot!

Making Marmalade - filling the jars
Pack it into the sterilized jars.

Making Marmalade - wiping the rims
Wipe the rims.

Making Marmalade - putting on the lids
Put on the prepared lids.

Making Marmalade - sealing with the rings
Seal them... and once they go back into the canner briefly, you're done. Mmm, marmalade!

Making Marmalade finished
1 organic lemon
1 Seville orange
2 cups water

2 cups grated carrots
2 1/2 cups sugar
pinch of salt

Wash the lemon and orange carefully and shred them finely. Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth or thin muslin.

Put the lemon and orange in a pot with the water, and the seeds, and boil for 10 minutes.

Meanwhile, wash, peel and grate the carrots. Add the carrots, sugar and salt to the marmalade pot.

Put the canning jars into the canner and cover them with water to an inch above the tops of the jars. Bring to a boil and boil for 10 minutes.

Continue boiling until the marmalade is thick and looks inclined to set, about 30 minutes from the addition of the carrots and sugar. Fish out the seeds, draining them well.

Ladle the marmalade into sterilized jars, seal and process in boiling water for 5 minutes.

Last year at this time I made Smoked Trout & Rutabaga Chowder.

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