How to make carrot marmalade: prepare delicious carrot marmalade at home

Since carrots are now a fruit, why not make marmalade out of them? I bring to your attention a certain variation on the theme of Portuguese carrot marmalade, and you can use this recipe as the basis for your own recipe.

Drunk carrot marmalade

I would like to say a few words about thickeners. Gelatin, or agar-agar, which is most often used to make marmalade, is not liked by everyone. You can’t always guess its quantity and you can ruin the dish if you don’t have accurate electronic scales. Look on your supermarket shelves for “marmalade sugar”. Now there is such a thing. This sugar is enriched with pectin, which in turn is a softer and natural thickener.

For 1 kg of carrots you will need:

• 300 g sugar for marmalade (with pectin);
• 250 g of sweet dessert wine or liqueur;
• 1 lemon;
• Vanilla (optional).

Peel the carrots, cut them into rings and boil until soft. Drain the water, we don't need it anymore.

Add sugar, lemon juice to the carrots and beat until smooth.

Add the wine/liqueur and stir well again.

Place the puree in molds, or put it in a jar if you don’t plan to eat it all at once.

Of course, this delicacy is not for children, but the taste is so unusual that it is difficult to resist the temptation and not eat another piece of marmalade.

Carrot marmalade with oranges

For baby food, carrot-orange marmalade is a real “vitamin bomb”.
Children can rarely be forced to eat vitamins, but here there is everything they need, including to strengthen bones and improve immunity.

Prepare:

• 1 kg of large, bright carrots;
• 4 oranges;
• 0.5 kg sugar;
• 1 tsp agar-agar.

Boil the carrots as in the recipe above. Place the carrots in the blender jar, but do not pour out the water in which the carrots were cooked yet.

Beat the boiled carrots with sugar until pureed.

Squeeze the juice from the oranges into a glass and see how much you get. There should be 2 cups of liquid, so add the water in which the carrots were cooked to the desired volume.

Soak agar-agar in this juice for 1 hour.

Mix carrot puree with juice and agar-agar, stir and place over very low heat. Bring to a boil, stirring continuously.

You need to cook for about 10 minutes, but all this time you need to stir and make sure that the puree does not gurgle too much. At temperatures above 120 degrees, agar-agar loses its properties and marmalade will not work.

Remove the pan from the heat and cool. As you understand, you can’t leave it to cool on its own, otherwise the marmalade will harden right in the pan.

Place the marmalade mixture into molds or onto a baking sheet covered with cling film.Agar-agar hardens very quickly, literally within an hour.

Cut the marmalade into cubes, roll in powdered sugar and serve. Marmalade can be stored for quite a long time. Place the marmalade cubes in a glass jar with a lid and place in the refrigerator.

Do you still have carrots left? I offer the top 3 delicious carrot desserts: