Thank you for sharing this wonderful recipe with us. I really want to make this, which means I will also need to make the orange honey quick bread to go with it. lol!! The only thing I was surprised about, is that you didn't warn people to leave room at the top of their freezer jars for expansion. I only use glass freezer containers, so I wonder if it doesn't matter if they are using plastic jars? Or if the marmalade has so little liquid that it won't expand very much?
@@BadPenny023 This won't expand very much because all the water is pretty much gone by the time you put it in containers - I also specified plastic freezer containers because they are much less prone to breaking than glass.
He probably ran into the same stumbling blocks we all do. There is a KFC clone forum I monitor and they have been at it for years and are no closer. Eventually, people will declare victory by saying "This tastes better than KFC" which means they give up.
I used a WWII recipe that advocates cooking the carrot down to a pulp The recipe also uses apples, in fact there's more apple than carrot in it. The recipe didn't have any citrus (presumably they were hard to come buy during the war), but I added lemon which transformed the flavour. The three things: carrot, apple and lemon, were just amazing. I would certainly recommend using apples to add bulk. This recipe advocated cooking the carrot and apple down to a pulp. I used a potato masher to help.
If you want to use peanut butter jars to make freezer jam be sure to cool the jam a bit, as hot liquids will melt/cause the jar to collapse. Or at least I have found it a problem in the USA.
If the South Pacific voyage Captain Cook went on just after that guy pushed carrot marmalade is the voyage I am thinking of, he managed to get through without losing any of his crew to scurvy due to trying every remedy being theorised, including picking up fruit at every stop and drinking doses of fresh citrus juice (I am to believe it was predominantly limes, so that's a bit of a harsh medicine). The same voyage had the purposes to observe the passage of Venus in front of the Sun, and to transport breadfruit from one place to another. Cook however took advantage of the trip home to swing south and try to find Terra Australis. He found it, after also finding a little group of islands, mapping out a lot of the coast of what is now New Zealand, and a fair bit of the east coast of Australia.
Immediately, once I saw Carrot Jam, I was thinking: "With dates, and what spice? Cardamom? Allspice? Can you use Honey?" And then you gave the history...!
Neat. Never knew there was such a thing as carrot marmalade. Could be an excellent spread for sandwiches/breads.... Actually.. Perhaps a video series on various home-make-able spreads would be interesting to do?
I for one and NOT a jam or jelly person........the texture is just to......snotty. But this, actually looks appetising. I may have to give this a try one of these days.
his mic was a bit muffled for a moment or two but it happens, amazing that he really does this all live and adlib with post editing makes sure that things happen, whoop great show
Never heard of carrot marmalade. Thank you. Everyone should learn to can. Obviously a jam/jelly is a great place to start. It's a skill we dont want to lose. I made sure both my kids helped me when they were younger and now that they are adults...they can and preserve.
I have my mom’s carrot marmalade recipe from years ago, and I’ve always wanted to make it but I’ve been too scared to try. It is the canning process that scares me the most. You made it look so easy. I think I will have to try it soon. Thanks so much for making this video.
I own a food processor with a grater attachment, and this is the first time I've seen how it actually works, I genuinely had no idea how you would use it
Because chemically inert stainless steel cutlery’s relatively modern. Silver, or other metal spoons would react with highly acidic foods, discolouring the spoon, and perhaps giving an off-flavour to your food.
In the UK toast is usually served hot & buttered on a plate, with lots of jam, marmalade, eggs etc and other sides. When the hot toast is placed in racks, its usually at B+B's or hotels, so guests can easily take a piece or two as desired and all the butters & jams are in pots on the side, Also scrambled eggs, bacon sausages etc, so you can eat whatever you want, as you like. Usually on a buffet sideboard, with pot of coffee, jugs of milk juice & boiling water This was a typical way to serve breakfast. Usually had a hot pot of tea for each table Typically the tables were set with white linen table cloths & napkins & cutlery set out nicely with water glasses, tea cups & saucers. All the plates would be hot & in a pile at the buffet. In today's hotels its a lot different. I'm a Snr, so I have experience!!
It has been over a year. Is there a sequel to this video? An "ALL (or mostly) Carrot Marmalade"? You alluded to an alternative recipe in this video. What are the chances you are going to pick up this particular gauntlet? (a cup of maple syrup can be forgiven...whatever it takes to coerce you)
Glad to know not to boil my lids. I did for yrs, no problems. It all went bad a few yrs ago. We post more beans than we got to eat. Haven't done any since. We just plantedour green and yellow bush beans tonight in our front lawn rehabilitated to grw food. Pole beans and corn planted amomg the potatoes rows, compa ion planting. Mom calls that mixed gardening. I make rhubarb marmalade. It is some good! I have never water bath processed jams and pickles but am considering changing my habit.
Just made lime marmalade for the 1st time with local FL limes. Delish! Then made the best BBQ sauce I've ever had using it, with soy sauce and ginger. A friend gave me about 100 bananas from her trees. Made jam with them, too. Insanely sweet, but fabulous on ice cream. Haven't made jams in 30 yrs, but how else do you use so much produce?
That’s the thing about nature’s bounty: It arrives, all at once, too much at a time to use, so humans invented all these preserving methods, like canning jam!
The safety police - My Grandmother would just jar and pour wax directly on the jam, and everything was fine. However. I need to cover my arse, this is the internet and a lot of people don't have the understanding they fully need about the process, and what the ingredients do. Or that jam, marmelade, jelly is supposed to be sweet with sugar - because the sugar is what preserves the fruit. Early on in the life of this channel I had numerous complaints from people whose jam spoiled... The yelled at me because the recipe sucked, and that they had followed the recipe 'exactly' except they had only used half or a quarter of the sugar , or used a sugar substitute, because sugar is bad or they don't like sweet things. I couldn't seem to get them to understand that lowering the sugar made it spoil. So now I show hot water canning as an added step that may protect people from themselves. At home for myself - I wax the tops just like my Grandmother.
Another "never heard of it" but very interested in trying! Question - is there a reason the water is not several inches above the jars? I always read that was the only safe way to do it. Dealing with less water and a smaller pot would be great if this is feasible in certain applications.
With an overabundance of caution I will say - Different types of canning operations require / use different types of canning techniques, and many people who make high sugar jams like this don't water can at all. They just use sealing wax as a lid, and stick them on a shelf.
Going to try this for sure.I absolutlaly love old recipes. Thank you for all your work. We get great recipes, hacks and history lessons. What more could we ask for😀
What? No bacon?? Seriously, this looks fantastic, love carrot/ginger/orange combo. Here in France we have a warm side side dish of carrot/ginger/orange with cumin. Never canned but now inspired. Thanks both of you!
I cant wait for cooler weather...so I can bake a big loaf of English muffin bread. Marmalade and it are made for each other!!...this made me think of carrot raisin salad....yumm..... I think I'm hungry. Lol
If this is an old recipe as you say, 2 questions: - Which manuscript can you trace it back to? - try using purple carrots, they should work really well and they are the original kind
I would love to see you make one of the carrot preserves/marmalade from the area the carrots came from that you were talking about in the beginning of the video. Or, you could locate some of the recipes and post them, or link them.
Glen have you ever tried doing a cold sanitization using the sanitiser used for baby bottles? I saw one of the chefs on Better Homes and Gardens here in Australia do it that way a few years ago and was curious if it would make any difference
After watching the Behind the scenes episode and taken aback by what you’re cinematography in tales. I like to think that, smoke and mirrors pale in comparison to your recipes
On my package of Ball lids (in the USA), it says no simmering needed! Check your packages too, and possibly save yourself a pan to wash! I haven't simmered my lids for over a year I've had no sealing issues. I WILL make this recipe soon - AND I'll look up the recipe sent to Capt Cook and the ones from Middle East! Thanks so much for this video!
Will you make a video explaining how you know how long something will last in the fridge? You mentioned this will last a year and a half in the fridge but I just dont know where you pulled that number from.
I am sure one factor is experience. Beside that, almost all jams, jellies, conserves, preserves, etc. will last about 18 months (or more even) because of the high sugar content and being refrigerated.
Oh @Mamta Dhayal - You control the subtitles... I don't put them on the video, you have turned them on, you can turn them off. You can change the colour, you can change the size, you can change where they are on screen. It has nothing to do with me or how I made the video. Perhaps you should investigate the video controls?
Interesting and awesome video, thanks a lot! On a side note: I learned that you have to put the lids in a boiling mix of water and vinegar to make sure to kill anything that could possibly spoil the content of the jar/glass. Any idea on the discrepancy?
Years ago I did a series of jobs for Bernardin - they make the jars / lids same company as Ball in the States - and they said not to boil the lids. If you are hot water or pressure canning, the initial boil isn't necessary because everything will be killed in the canner. And boiling the lids before putting them on the jars will damage the seal. I'm going to follow what they say.
wolverine anteater Mark Bittman has a delicious tomato jam recipe. Made it [again] this week, tho added a touch of white balsamic and maple. It is spicy and sweet, with ginger and cayenne and gets better in your fridge over time.
