Short description

I made this citrus-infused carrot marmalade and loved how the grated carrots blend with orange and lemon zest and juice, sweetened with sugar and spiced with cardamom into a vibrant sticky spread.

Carrot Marmalade

Why I’ll Love This Recipe

I love that it feels both bright and earthy—sweet carrots balanced by citrus zing and warm cardamom. It’s unique (not my typical fruit marmalade), and I enjoy how versatile it is—delicious on scones, crostini, lamb, or even yogurt bowls.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups grated carrots
1 tablespoon orange zest plus ½ cup fresh orange juice
2 teaspoons lemon zest plus ¼ cup fresh lemon juice
2 cups tap water
2 cups granulated sugar
¾ teaspoon ground cardamom
¼ teaspoon kosher salt

Directions

I gather the carrots, zests, juices, and water in a large saucepan. I bring it to a boil over medium-high heat, then reduce to medium-low and simmer until the carrots are tender-crisp, about 15 minutes.
I stir in the sugar, cardamom, and salt until the sugar dissolves, which takes about 30 seconds.
I let it simmer over medium-low heat, stirring occasionally, until it thickens and reaches about 220°F (104°C), which takes another 40 to 45 minutes.
I skim off any foam and pour the hot marmalade into a clean 16-ounce jar.
I refrigerate it until fully cooled—at least 4 hours. It keeps for up to 3 weeks in the fridge.

Servings and timing

Prep time: about 30 minutes
Cook time: about 1 hour
Chill time: at least 4 hours
Total time: approximately 5 hours 30 minutes
Yield: about 1 jar (16 ounces) of marmalade

Variations

I can add ginger with the cardamom for extra warmth.
I sometimes use both lemon and orange for a more complex citrus flavor.
If I want a smoother texture, I puree the mixture after cooking for a uniform consistency.

storage/reheating

I store the marmalade in the refrigerator once it’s cooled. It stays fresh for up to 3 weeks. If I want to keep it longer, I freeze it in a jar, leaving space at the top. I don’t reheat it—I serve it chilled or at room temperature.

FAQs

What is the texture like?

It has a thick, sticky texture with soft bits of grated carrot throughout. It’s not as firm as traditional marmalade but spreads easily.

How sweet is it?

It’s quite sweet due to the sugar, but the citrus juice and zest balance it well, making it taste bright rather than overly sugary.

Can I make it less sugary or thicker?

Yes, I can reduce the sugar slightly if I prefer it less sweet. For a thicker consistency, I simmer it a bit longer until it reaches the desired texture.

Can I freeze carrot marmalade?

Yes, I can freeze it in a jar, just leaving some headspace at the top. I thaw it in the fridge when I’m ready to use it.

What dishes pair well with this marmalade?

I love it on toast, scones, or croissants. It also works great as a glaze for lamb or chicken, or stirred into plain yogurt.

Conclusion

I find this carrot marmalade to be a refreshing and flavorful twist on classic spreads. The combination of sweet carrot, citrus, and cardamom makes it stand out. I enjoy making a batch to have on hand for breakfasts, snacks, or even savory dishes.