Orange, carrot and lemon jam — delicious and very tasty. Among the many homemade preparations I enjoy making, jams and marmalades of every type and flavor always hold a special place. Today I want to tell you how I prepared a special Ace Marmalade with oranges, carrots and lemons, because 3 fruits are always better than one! A true concentrate of aromas and flavors that recalls the juice of the same name. Don’t miss the recipe for my delicious Ace Bundt Cake and the recipe for Clementine Jam. The texture is thick and creamy. I also added some orange and lemon zest for a fantastic fragrance. It’s better, however, to always choose untreated fruit if you intend to use the zest. At the end of cooking I preferred to blend it with an immersion blender for a thick and creamy jam, but you can choose to blend only partially or not at all if you like to find all the pieces of fruit. The tart flavor of this marmalade makes it perfect not only for breakfast or to make cookies, tarts and many desserts, but also to accompany cheeses, whether young or aged. I would say this is the perfect time to prepare this delicious Carrot and Orange Marmalade. Let’s head to the kitchen and prepare together a wonderful Ace Jam.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 12 Hours
- Portions: 5 medium jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 66.09 (Kcal)
- Carbohydrates 17.29 (g) of which sugars 16.33 (g)
- Proteins 0.29 (g)
- Fat 0.05 (g) of which saturated 0.01 (g)of which unsaturated 0.02 (g)
- Fibers 0.80 (g)
- Sodium 7.07 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Orange and Carrot Jam
- 3 lb 5 oz lb oranges
- 2 lemons
- 3 2/3 cups carrots (chopped)
- 3 cups sugar
What you need
- Immersion blender
How to prepare Orange, Carrot and Lemon Jam
Wash the oranges and lemons. Peel the carrots. Remove the zest from 2 oranges and one lemon. Discard the white pith and cut the zest into thin strips. Peel the oranges and cut them into pieces. Remove any seeds. Clean the lemons as well and cut them into pieces. Also chop the carrots into small pieces.
Put everything into a bowl. Add the sugar and mix well with a spoon. Cover the bowl with a lid or plastic wrap and let everything rest in the refrigerator for about 12 hours. I prepared everything in the evening and then cooked the jam the next morning. This way the cooking will be quicker.
After the resting time, pour everything into a tall saucepan and cook the jam for 50-60 minutes over medium heat. Stir occasionally with a wooden spoon. Meanwhile, place a small plate in the refrigerator. To test doneness pour a teaspoon of jam onto the chilled plate and tilt it. If ready, it will not slide immediately. If necessary, continue cooking for another 10 minutes.
Use the immersion blender and blend completely or partially. Transfer the orange and carrot jam into clean, sterilized jars. Arrange the jars tightly closed in a pot. Cover with water and bring to a boil. Let simmer for 20 minutes from the boil. Turn off the heat and let cool. Dry the jars and store them in a cool place.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s tips
Ginger works very well in this jam too. If you like the flavor add half a teaspoon of ground ginger or a small piece if you use fresh ginger.
The jam keeps in a cool place for 3-4 months. Once opened, a jar can be kept in the refrigerator for 8-10 days.
If you prefer a milder flavor do not add the citrus zests.
Also don’t miss the recipe for Orange Cake with Jam
