This recipe came from the Ball Blue Book with an
adaptation to lower the sugar and add pectin.
Normally a marmalade is not made with pectin and uses a lot of sugar to
render down to a soft gel which is the classic texture.
I loved this look of this recipe since it’s very
similar to the carrot cake jam without the pears. It turned out really well and
its tartness is just the way my sister loves her marmalades.
Carrot
Pineapple Orange Marmalade
2 lemons
2 cups chopped orange pulp (3 medium oranges)
1 cup crushed fresh pineapple or 1 8oz can crushed,
drained
1 cup shredded carrot
2 cups sugar
3 T. pectin
Preparation: Prepare 4 half
pint jars in hot water. Using a veggie peeler peel the
lemon. Slice peel into thin strips, set aside. Squeeze juice from lemons and
measure 1/3 cup. Shredded carrots by either using a food processor or use the
smallest holes on your box grater.
Cooking: In a stainless steel
pot combine all ingredients except pectin. Heat over medium till boiling. Reduce the heat
and simmer for 30 minutes. Bring back to
a boil and add pectin. Boil for one minute. Remove from heat.
Processing: Ladle
marmalade into hot, sterilized half pint canning jars, leaving
1/4" headspace. Remove air bubbles and refill if necessary. Wipe
rims, and add hot lids and rings. Place the jars in the water bath making
sure that the water covers each of the jars by 1 to 2 inches. Add hot water to
the canner if it doesn't measure up. Cover the pot and turn up the heat under
the canner and wait for the water to start boiling. Once the water has come to
a boil start your timer for 10 minutes. When complete turn off the heat and
remove the cover and let the jars sit for another few minutes. Remove the jars
and place them back on the dishtowel in a place that they will sit overnight to
cool. Do not touch or move them till the next morning.
Sealing: Sometime in the next
hour your jars will be making a "pinging" or "popping"
noise. That is the glass cooling and the reaction of the lids being sucked into
the jar for proper sealing. Some recipes may take overnight to seal. Check your
lids and reprocess any jars that did not seal.
