Author Notes: Carrots and Vidalia onions are notoriously sweet and dill comes from the carrot family so what better way to marry all three? Not too sweet, this marmalade gets a boost from lemons and oranges. Delicious spread on corn muffins, corn cakes, fritters and of course, grilled chicken.
What a great way to get your kids to eat carrots. —Stockout
Serves: 4 eight-ounce jars
2 pounds carrots, peeled and grated
1/2 cup packed combined fresh thyme, dill and zest of 1 lemon
4 cups sugar
1 pound Vadalia onion, Walla Walla or Texas Sweet 1015, coursely chopped
2 tablespoons of bottled lemon juice
Juice of 2 oranges
2 tablespoons minced crystallized ginger
- In a large nonaluminum saucepan, combine carrots with just enough water to barely cover, and bring to a boil.
- Reduce ro low and simmer for 20 minutes. Drain and return carrots to saucepan.
- Tie herbs in a cheesecloth and add to carrots. Add sugar, onions, citrus juices and crystallized ginger.
- Bring mixture to a boil over medium heat. Continue to boil slowly, stirring occasionally, until marmalade is thick and clear, about 40 minutes. Remove and discard cheesecloth.
- Ladle marmalade into hot, sterilized jars, wipe rims, seal and process for 10 minutes in a boiling water bath. If you do not have a canning set-up, use your double pasta pot, four bottles should fit nicely.
- Process for 10 minutes. Remove jars and set to cool. Check the lids to make certain thay are tightly sealed. Store upright in a cool, dark place. If you do not want to can this you can store it in the refrigerator.
- Refrigerate after opening.
- Note: For those afraid that there isn’t enough acid to waterbath can this recipe safely, the ph in this marmalade is 3.5 and anything under 4.6 is considered acidic enough for safe canning.