How To Make Carrot Marmalade – Recipe || Glen & Friends Cooking

How To Make Carrot Marmalade – Recipe || Glen & Friends Cooking

welcome friends recently we made an
orange honey quick bread and at the end during the tasting I commented that it
would go great with some carrot marmalade on top and then I realized I
haven’t done carrot marmalade on the channel yet so today we’re gonna fix
that so I’m gonna start out by grading these carrots and this little thumb of
ginger you could you could use a box grater if you wanted to but this is so
much faster so take the carrots out now carrot marmalade this is this is an
interesting recipe because it goes back it goes way back to the dawn of the
domestication of the carrot which happened as near as we can tell in an
area that we today would call Persia or would have been called Persia so Iran
Afghanistan that sort of general idea is where this would have where the carrot
would have first shown up and there are several carrot jam or carrot marmalade
type recipes that are found in the cuisines of that area of the world made
a little bit differently than I’m making today this definitely has more of a
European Anglo influence but the recipes there have basically the same
ingredients except they would use honey and it would also be spiced with
cardamom pods and coriander and and a bunch of other really flavorful things
that would add to the carrot I’m making the recipe that my grandmother made when
I was growing up which is very basic very sweet you put it on your toast in
the morning and it’s really just a riff on orange marmalade so the next thing we
need to do is zest the orange and lemon and I’m just using a vegetable peeler
that actually puts it into strips already so it’s already cut into strips
it makes it very nice and easy you know what I’m gonna do this over the pot so
all of the peels fall into the pot as well as all of the oil that’s dripping
out of the peel I want to get all of the goodness okay so there you go the peels
of two lemons and two oranges into the pot I’m gonna put this pot on the stove
and I’m gonna add some water now the earliest European recipes that I could
find for this didn’t use water what you ended up doing was taking a lot of
carrots and juicing them and then taking that carrot juice and boiling it down
into a really thick syrup and that syrup concentrated both the carrot flavors and
it also concentrated the sugar enos of carrots carrots are quite naturally full
of sugar and sweet and so that syrup sweetened the marmalade absolutely
ingenious and there’s a there’s a recipe that I probably will do at some point
that uses that method and it was sent to the British Admiralty and Captain Cook
around 1770 1771 or something like that where the letter writer was touting both
the health benefits and the longevity of carrot marmalade saying that it would be
perfect to take on the ships for Captain Cook’s next voyage which would have been
to the South Pacific because it prevented scurvy and nourishment to the
sailors and it would last almost forever once it’s sealed in a pot as a jam it
will last almost forever so you know juice the lemons the oranges
and I’m gonna put all of that juice into the pot I’m going to bring it up to a
boil and I’m gonna boil it for about 15 minutes you okay so you might notice there’s a whole
lot more going on in the countertop now than there was just a moment ago this is
boiled for about the right amount of time I’m gonna do the last two additions
to it and the first one is a little bit of distilled white vinegar and I’m just
using regular old distilled white vinegar nothing with flavor all you want
is the acid content and the acid does a couple of things it helps with
preservation but it also helps to sort of balance out the sugar flavors acid
and sugar go together perfectly every time you’d want to get it balanced so in
goes that next up is just plain white sugar in that goes we’re going to stir
that in and we’re gonna continue to boil this so you want to boil this until you
reach 220 degrees Fahrenheit that is the set point that’s the point where this
marmalade is going to set up and be thick and spreadable and just be perfect
it’s the difference between being too runny and being too thick so get
yourself an instant-read thermometer and check the temperature it’s the easiest
and best way to make this happen and over in this pot I’ve got water that is
just about to come to a boil pretty close to a boil and I’m gonna put this
rack in the bottom this is where I’m going to hot water pan the jars so I’m
gonna fill the jars and then I’m gonna put them in here bring this to a boil
and boil it for 10 to 15 minutes and you don’t want the jars bouncing on the
bottom of the pot you want to look them up off the bottom of the pot that’s why
I put the rack in there now this pot back here has a little bit
of water in it and it has the lids so the lids are in here and you don’t want
to boil this water a lot of people say you have to boil it you don’t have to
boil it you just want to bring it up just above body temperature the whole
idea is that you want to soften the rubber ring if you boil it you’re gonna
damage the rubber ring and you don’t want that to happen so this is boiling
pretty nicely right now everything is sterilized I am ready to go as soon as
this reaches temperature and home canning and home jam making is really
about time management making sure that you get everything in
place at the right time now if you’ve never canned before you’ve never made
jam at home before you’ve never hot water canned I would suggest that you
get a book and this is the one I’m going to suggest I will leave a link to this
below this is by bernard in’ if you live in the united states it’ll be exactly
the same book exceptional safe ball and they’re the company that makes the mason
jars so lots of recipes in here and lots of information on how to properly can a
great resource and it should be on your bookshelf if you want to can at home and
for people that have never can before and don’t want to invest in glass jars
and this whole process of canning you can still make this marmalade you can
make it as a freezer jam and in order to make it as a freezer jam you just need
plastic containers that you can put the jam into and put it into the freezer you
can just use old washed out peanut butter jars fill it with jam stick it in
the freezer when the one in your fridge is done pull this one out of the freezer
and just keep going keep in your freezer for a fairly long time okay so we’ve
achieved the right temperature now we just fill the jars and it’s gonna be
messy and you want to make sure that you try and fill them without getting any
air pockets inside which what this mixture can be kind of tough because
it’s not very liquid as you can see it is a very very thick marmalade so and
don’t overfill the jar now I can hear some people screaming why are you using
a metal spoon in this instance a metal spoon is fine it’s what my grandmother
always used and I’ve never had any trouble with it plastic or wood is what
most people say you should use so tap down check the rim of the jar and make
sure that there’s nothing spilled on it take your lid and place it on top
and then your ring on top of that just spin it on just about that tight you
don’t want to over-tighten now I take these handy things and I put this right
into my canning bath and move along to the next jar last jar goes in lid goes
on now I just let that boil for 15 minutes we turn the heat off we leave
the jars inside for a little while in the water to cool down a little bit then
we pull the jars out and we let them cool completely meanwhile as is always
the case there’s a little bit left over that didn’t fit into the canning jars so
what I’m gonna do is just sort of part fill this jar and that’s the one that
goes in the fridge that we start eating right away there’s always a lot of
cleanup when you’re canning and making jam but it’s so worth it so worth it well it certainly smells very sweet so
we got three and a half jars of carrot marmalade oh well clearly yep and the
only way to test carrot marmalade is to have it on Toto so yeah it’s all citrusy
and and tasty like glue candy on your toast well that’s it
um the carrot is mostly a little bit sweet flavor and texture and you can
play with that texture in the first boil before I put the sugar in the longer you
boil it in that first boil the more the carrot breaks down until you get it
you’ll you would end up with a creamier consistency than I have I like the
chunks of I like the chunks in my in my marmalade so to me this is really good
but it is just a riff on an orange marmalade it’s an orange marmalade with
carrots stuck in yeah it really is if you don’t have enough oranges you feel
therefore that you can’t afford to enjoy yes you can’t yes it’s a filler for for
the oranges so like I said earlier this is not a canning video if you want a
little bit yeah if you want to learn about canning and preserving get
yourself a really good book I showed you this one earlier you need to know some
very basics and you need some basic equipment that a lot of people don’t
have so if you want to make this I would suggest make it as a freezer Jam and
just reason easy way to do it or just make enough and well that’s it that’s it
this only this one right away yeah this makes a small amount so I mean you can
put it in a bigger jar and stick it in the fridge and it will last a year and a
half well you’ve got some really great gifts yeah let’s say eat right away um I
know that this will show up on my toast every morning for the next little while
because I love this stuff thanks for stopping by see you again soon you

71 thoughts on “How To Make Carrot Marmalade – Recipe || Glen & Friends Cooking”

  1. Thanks For Watching Everyone! Check out our 'Behind The Scenes' Kitchen Tour:

  2. 25 Views? Color me early. Watching your close ups, my friend you need to take a short vacation and get some Rest and Relaxation. We'll still be here.

  3. Just made lime marmalade for the 1st time with local FL limes. Delish! Then made the best BBQ sauce I've ever had using it, with soy sauce and ginger. A friend gave me about 100 bananas from her trees. Made jam with them, too. Insanely sweet, but fabulous on ice cream. Haven't made jams in 30 yrs, but how else do you use so much produce?

  4. Thanks so much Chef Glen👌 amazing secrets & details👍 we’ll make it with your delicious orange and honey bread recipe 🙋🏻‍♀️🌷🌿💕

  5. I own a food processor with a grater attachment, and this is the first time I've seen how it actually works, I genuinely had no idea how you would use it

  6. Immediately, once I saw Carrot Jam, I was thinking: "With dates, and what spice? Cardamom? Allspice? Can you use Honey?" And then you gave the history…!

  7. Neat. Never knew there was such a thing as carrot marmalade. Could be an excellent spread for sandwiches/breads….

    Actually.. Perhaps a video series on various home-make-able spreads would be interesting to do?

  8. What? No bacon?? Seriously, this looks fantastic, love carrot/ginger/orange combo. Here in France we have a warm side side dish of carrot/ginger/orange with cumin. Never canned but now inspired. Thanks both of you!

  9. Never heard of carrot marmalade. Thank you. Everyone should learn to can. Obviously a jam/jelly is a great place to start. It's a skill we dont want to lose. I made sure both my kids helped me when they were younger and now that they are adults…they can and preserve.

  10. I cant wait for cooler weather…so I can bake a big loaf of English muffin bread. Marmalade and it are made for each other!!…this made me think of carrot raisin salad….yumm….. I think I'm hungry. Lol

  11. I would love to learn the other carrot marmalade variation with cardamom and such. And I will definitely try this recipe. Thank you!

  12. On my package of Ball lids (in the USA), it says no simmering needed! Check your packages too, and possibly save yourself a pan to wash! I haven't simmered my lids for over a year I've had no sealing issues. I WILL make this recipe soon – AND I'll look up the recipe sent to Capt Cook and the ones from Middle East! Thanks so much for this video!

  13. Audio seemed off today. New mics?

    Otherwise I love Marmalade, but it so time consuming to make. Also I find store bought too sweet.

  14. Interesting and awesome video, thanks a lot!
    On a side note: I learned that you have to put the lids in a boiling mix of water and vinegar to make sure to kill anything that could possibly spoil the content of the jar/glass. Any idea on the discrepancy?

  15. I do never put my jams and marmelades in a canning bath and I never have problems to keep them in my pantry. I just fill my jars with the hot jams and put them upside down until cold.

  16. Sounds like just the topper for something like a rye crumpet or English muffin sort of thing.  Big Boy used to have a "Swiss Miss" burger on a rye bun with the light flavor I have in mind.

  17. If the South Pacific voyage Captain Cook went on just after that guy pushed carrot marmalade is the voyage I am thinking of, he managed to get through without losing any of his crew to scurvy due to trying every remedy being theorised, including picking up fruit at every stop and drinking doses of fresh citrus juice (I am to believe it was predominantly limes, so that's a bit of a harsh medicine).

    The same voyage had the purposes to observe the passage of Venus in front of the Sun, and to transport breadfruit from one place to another. Cook however took advantage of the trip home to swing south and try to find Terra Australis. He found it, after also finding a little group of islands, mapping out a lot of the coast of what is now New Zealand, and a fair bit of the east coast of Australia.

  18. You can do everything!!! 😎💪💪🥇🏅 thank you for sharing! Another on my to-make list from Glen and Friends Cooking!!

  19. Somehow I imagine finding a can of this on a old Russian house then taking it home and wondering why my eyelashes are falling off.

  20. A winner!!! At some point as a teen in the dark ages my girlfriend's dad took us out to dinner someplace in Cambridge Massachusetts where I had honey roasted carrots for the first time and became a honey carrot crack addict. As a marmalade…… OH MY YES!!!!! Do you have a crumpet or English muffin recipe?? I make them home made from time to time and coupling them with this marmalade would breakfast heaven. " Candy on toast."

  21. If you want to use peanut butter jars to make freezer jam be sure to cool the jam a bit, as hot liquids will melt/cause the jar to collapse. Or at least I have found it a problem in the USA.

  22. This was interesting. I've never made any marmalade, but I love orange marmalade. I suppose the method would be similar. It makes me appreciate the orange marmalade I have on my toast a lot more.

  23. As a child of the 50s, I have a very vague but very prominent memory of this recipe from my grandmother and her sister, my great aunt. Alas, no one in the family remembers it. But I do. As a child, I loved it. It was always served in WINTER! As a child, I was fascinated that a "jelly" could include carrots! Knowing my grandmother and her sister, they fell into step around the seasons what to prep and to preserve. In winter, carrots and citrus were always abundant. I doubt ginger was available back then. But I also have a recipe that uses bourbon… just saying. Thanks, Glen.

  24. After watching the Behind the scenes episode and taken aback by what you’re cinematography in tales. I like to think that, smoke and mirrors pale in comparison to your recipes

  25. It’s different now watching (not worse or better, just different ) after having seen the studio. In my mind it’s always like Julie just came in the house maybe home from work or shopping through the living room into the kitchen just in time for the two of you do a taste test.

  26. Will you make a video explaining how you know how long something will last in the fridge? You mentioned this will last a year and a half in the fridge but I just dont know where you pulled that number from.

  27. Never heard this even was a thing you could make! I got a bunch of carrots, lemons and ginger I need to get rid of and this is just what I needed

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