Anna Brone'S Cardamom Carrot Marmalade

1. 1

   In a saucepan or Dutch oven, combine the water, cardamom pods, and lemon and orange zest and juice. Bring to a boil and simmer for ~15 minutes. Remove from heat and remove cardamom pods with a slotted spoon, discard.

2. 2

   Add the other three ingredients and simmer for 30-45 minutes, stirring constantly, until the liquid has reduced to the point where only a little of the sugar syrup pools when you drag your spoon across the bottom. Remove from heat.

3. 3

   If canning, fill sterile, glass half-pint jars with the marmalade and secure with lids and bands. Process in a water bath for 10 minutes. Otherwise, refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.