Clementine And Carrot Marmalade

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   1. Put a couple of small saucers in the freezer for testing the jam set later.

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   2. Put the sliced peel in a saucepan and cover with the water. Bring to a gentle boil and cook for three minutes. Drain well to remove the bitterness from the peel.

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   3. Put the cooked peel and carrot slivers (or grated carrots) in the saucepan and add all the sugar and clementine juice. Stir to dissolve the sugar and bring to a rolling boil. Cook for three minutes, stirring from time to time to make sure all the sugar is dissolved. Skim to remove the foam occasionally. Lower the heat and continue cooking (about 20 minutes, depending on size of saucepan and you burner) or until the syrup is thick.

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   4. Remove from heat and test the set by dropping a little syrup on one of the chilled saucers. After a minute touch the syrup with your finger tip and pull gently. If the syrup creases the marmalade is set. If not, return to the heat, cook for a couple of minutes and test again. Repeat until the marmalade sets. (if adding rum or cointreau let the marmalade cool for a minute or two at this stage and carefully add two tablespoons).

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   5. Let the marmalade cool and thicken a little. Stir through to evenly distribute the peel and carrot in the syrup. Pour into two small sterilised jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.