Carrot Pulp Marmalade Recipe

This Carrot Pulp Marmalade Recipe is a clever way to use up left over pulp from juiced carrots to make a delicious jam for bread.
November/December 1977
http://www.motherearthnews.com/real-food/carrot-pulp-marmalade-recipe-zmaz77ndzgoe.aspx
This Carrot Pulp Marmalade Recipe uses left over carrot pulp as a main ingredient.


PHOTO: FOTOLIA/VANILLLA

Learn how to make this Carrot Pulp Marmalade Recipe using left over carrot pulp.

Carrot Pulp Marmalade Recipe

3 oranges
4 cups of water
3 cups of carrot pulp
4 tablespoons of lemon juice
3 cups of honey
1/2 teaspoon of ground ginger
1 package of store-bought dried pectin

Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender . . . then let 'em sit at least seven hours (or overnight).

Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes. Next, chop the oranges into a bowl and remove all seeds. Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.

If — after 20 minutes — the marmalade has begun to jell on its own . . . terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise — if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.


Read more about using leftover carrot pulp in recipes: How to Use Carrot Pulp.