Carrot Pulp Marmalade Recipe

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PHOTO: FOTOLIA/VANILLLA
This Carrot Pulp Marmalade Recipe uses left over carrot pulp as a main ingredient.

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.