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Carrot Marmalade



- 1 pound carrots, coarsely shredded

- 1.5 cups sugar

- 1/2 tbsp finely grated lemon zest

- 1/4 cup fresh lemon juice

- 1/2 tsp kosher salt

- 1 tbsp ground cumin


- In a large cast-iron pot or heavy pot, combine carrots, sugar, lemon zest, lemon juice, cumin and salt. Mix well.

- Add 1/2 cup of water to the carrots and bring to a boil.

- Cook over moderately high heat while stirring, until the carrots are shiny and the liquid is syrupy. (about 40 minutes)

- Let the carrot jam cool to room temperature, then refrigerate. 

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