CARROT ORANGE MARMALADE
I was inspired by this jam after a visit to Montreal, Quebec. I was given a taste by a vendor at a farmers market, which explained her almost cult following! It is refreshing and can be served on toast, over cream cheese with crackers or with ice cream. I think you will find it just as wonderful as I do. It is simple to make.If...
Provided by Sheila Nakata
Categories Jams & Jellies
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Peel and remove all pips and membrane. (You want the pulp of the orange only).
- 2. In a Dutch oven, bring all ingredients to a full rolling boil over medium heat, stir occasionally while sugar dissolves and syrup thickens. Reduce heat and simmer for 20-30 minutes. or until setting point (test by placing a spoonful on a chilled plate, push with your finger and the marmalade should gel). Add a tsp butter to avoid foaming. Remove from heat. Add orange liqueur stir to combine.
- 3. Pour hot marmalade immediately into hot sterilized jars and seal while hot.
- 4. Process in boiling water bath for 25 minutes or longer depending on your altitude.
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