Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says, “I’m a huge fan of carrot cake, and if it’s possible to have a marmalade version of that delectable dessert, this is it. It’s lightly spiced and lusciously sweet, and spread generously on dark bread with a bit of butter, this delicious marmalade is a perfect way to greet the morning. For canning safety, don’t increase the quantity of the carrots in this recipe, and remember to use bottled lemon juice.”
Keep It Equal If you have too much fruit and need to get rid of some to meet the required 4-cup quantity, be sure that you remove solids and liquids equally. This is very important in maintaining both the proper consistency and proper acidity of the final product. Don’t pour off the liquid—instead, remove extra solids and liquids from the measuring cup one spoonful at a time, making an effort to remove liquid spoonfuls and solid spoonfuls in roughly equal quantities.
Servings 5 cups
- 2 medium-size oranges
- 1 1/3 cups carrots peeled + grated
- 1 1/3 cups pineapple chopped
- ¼ cup golden raisins
- 1 1/3 cups water
- 1 teaspoon cinnamon ground
- ½ teaspoon ginger ground
- ½ teaspoon cloves ground
- ¼ teaspoon nutmeg ground
- ½ cup lemon juice bottled
- 2 teaspoons calcium water see step #1
- 1¼ cups sugar
- 3 teaspoons Pomona’s Pectin mixed with sweetener
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
- Thoroughly wash the oranges. Peel the fruit and set aside peel from 1 orange, discarding the remaining peels. Remove and discard any seeds, excess white pith, or especially fibrous parts of the membrane from the flesh of both oranges. Finely chop the flesh of both oranges.
- Using a paring knife, scrape off and discard the inner white part of the reserved peel. Slice the peel into thin strips, about 1-inch long.
- In a large saucepan, combine chopped oranges, sliced peel, grated carrots, chopped pineapple, golden raisins, and the 1 1∕3 cups of water. Bring mixture to a boil. Reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Remove from heat.
- Measure 4 cups of the cooked fruit mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add cinnamon, ginger, cloves, nutmeg, lemon juice, and calcium water. Mix well.
- In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
- Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat.
- Can Your Marmalade: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.