Author Topic: Chookie's Lemon and Carrot Marmalade  (Read 36451 times)

Offline Thermomixer

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Chookie's Lemon and Carrot Marmalade
« on: November 28, 2009, 12:32:11 am »
Lemon and Carrot Marmalade

350g lemons, pips removed and roughly chopped
100g carrots, roughly chopped
500g water
sugar  (the amount of sugar will be roughly 700g)
1 Tbls of lemon juice

Method

Place carrots and lemon in TM bowl, zap on speed 5 for 4/5 seconds.  (adjust time to produce a fine/course cut)

Add water and cook at 100oC for 30 minutes on reverse at speed 1 to 1 1/2

Take note of level of cooked mixture on marks on TM bowl and add 3/4 of this volume in sugar.

Cook at 100oC for 30 minutes on  :-: Reverse speed 1 1/2, until mixture jells.

Bottle in sterilized jars, screw on lids and turn upside down, for 5 minutes to sterilize lids.

Note - pectin may be needed depending on type of lemon. 'jam setta, is quite good.


This will make a very tasty sweet marmalade,at little cost.  

Can be used instead of mixed peel in cakes, at base of steamed puddings, poured over hot lemon cakes, and of course on toast for breakfast.

From here originally: http://achookwoman.blogspot.com/2009/11/lemon-and-carrot-marmalade.html
« Last Edit: September 22, 2013, 12:21:22 am by judydawn »
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Offline Thermomixer

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Re: Lemon and Carrot Marmalade
« Reply #1 on: November 28, 2009, 12:32:39 am »
Sounds yummy - thanks chookie  :-* :-* :-*
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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #2 on: November 28, 2009, 02:11:38 am »
My neighbour has a tree with some sort of fruit that looks like a small, thin skinned orange but doesn't taste like an orange.  A bit tarty - I reckon I could get some of those and use them in this recipe.  Does anyone know the fruit I mean and what do you reckon?  Thanks 'chookie' as Thermomixer has taken to calling you - love your recipes.  Good, old fashioned stuff which goes down a treat - keep them coming.
Judy from North Haven, South Australia

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Offline andiesenji

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Re: Lemon and Carrot Marmalade
« Reply #3 on: November 28, 2009, 02:28:14 am »
Possibly a yuzu - thin skin, looks like an orange but more grapefruity in flavor.
http://en.wikipedia.org/wiki/Yuzu

However the juice and zest is excellent as a flavoring - especially in sauces, marinades, etc.
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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #4 on: November 28, 2009, 03:09:13 am »
Checked out the information on the yuzu but am not convinced it is that because I just ate one and it wasn't as tart as I thought it would be.  My mum can eat lemons without screwing up her face and I would imagine she could eat this particular fruit just as though it was an orange. Might give it a whirl, got nothing to lose.  The fruit just go to waste on their tree and they've told people to just take what they want.  Another thing on my 'to do' list.
Judy from North Haven, South Australia

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Offline Thermomixer

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Re: Lemon and Carrot Marmalade
« Reply #5 on: November 28, 2009, 05:19:50 am »
Possibly a yuzu - thin skin, looks like an orange but more grapefruity in flavor.
http://en.wikipedia.org/wiki/Yuzu

However the juice and zest is excellent as a flavoring - especially in sauces, marinades, etc.

Unfortunately it is not likely to be yuzu  :'( :'( :'( Wish it was.

Excerpt from a news release: "Buck is also Australia's only grower of yuzu, a Japanese citrus he began planting after a regular Banana Cabana customer, who knew he was `into all these silly things', kept telling Anne he should try cultivating it.

"It took us eight years to get to the first picking stage. It was a pretty long project but yeah, I'm so pleased I done it, that I took notice of me wife and what the lady was telling her." "

I believe we can't even import yuzu juice into Australia at present.

Not sure JD - clementines look like small oranges, but shouldn't be that sour - maybe underripe?  May need to ask them or take some to a fruit nursery.
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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #6 on: November 29, 2009, 07:59:55 am »
My neighbour has a tree with some sort of fruit that looks like a small, thin skinned orange but doesn't taste like an orange.  A bit tarty - I reckon I could get some of those and use them in this recipe. 

I used this fruit this afternoon to make some marmalade (found out they were very small naval oranges, tart because perhaps they don't get enough water).  Can't call it lemon and carrot marmalade but it is like marmalade and I was very pleased with it. To the 800g of pulp after the first 30 minutes of cooking, I added 590g sugar and 10 minutes before the final cooking time, I added 1/2 packet of Jamsetta.  Not thick enough so cooked it for 10 minutes on varoma temperature.  Perfect.  Will try it with lemon another time as the neighbours also have a lemon tree.

This mixture thickened up more once cooled so perhaps I didn't need the jamsetta afterall.  Chookie didn't have it in this recipe so next time I will leave it out. 
« Last Edit: December 01, 2009, 09:04:34 am by judydawn »
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Offline brazen20au

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Re: Lemon and Carrot Marmalade
« Reply #7 on: November 29, 2009, 08:17:23 am »
the lemons i get from my gf and dh's aunt are like that judy - i'm guessing they've cross pollinated with oranges along the way
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Offline Thermomixer

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Re: Lemon and Carrot Marmalade
« Reply #8 on: November 29, 2009, 09:57:36 am »
Sorry brazen - there was another thread above where JD had some citrus trees that she did not know the name of - they were thin, sour orange things - andiesenji thought they may be yuzu - I wished, but no they are undersized navels.  I'd be on the plane for cuttings of yuzu.

BTW - meant to say above - achookwoman's recipe says to add 3/4 of the sugar to carrot/lemon mix.  I have needed to do similar things before and so worked out that my TMX bowl (without lid) is 1.080kg.  So, if a recipe - usually jam/marmalade - says weigh the resulting pulp and add an equal/three-quarters of the amount of sugar - then the calaculation is easy !!!!

Should pput it in tips while I think of it.
« Last Edit: November 29, 2009, 10:21:56 am by Thermomixer »
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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #9 on: November 29, 2009, 10:03:00 am »
It is ??? ??? ???  This is how I worked it out - tipped it out into another jug. Then back into the TM bowl to weigh the pulp and then I calculated 3/4 of that weight.
Judy from North Haven, South Australia

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Offline achookwoman

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Re: Lemon and Carrot Marmalade
« Reply #10 on: November 29, 2009, 10:18:48 am »
Judydawn that fruit that you made into marmalade is ideal.   Sounds yummy. I thought it might be a Chinotto.   We have a tree but it doesn't like the cold weather.

Offline Thermomixer

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Re: Lemon and Carrot Marmalade
« Reply #11 on: November 29, 2009, 10:20:58 am »
Sorry JD - the calculation is easy for me  ;)  But I think achookwoman only meant you to guesstimate it on volume?
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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #12 on: November 29, 2009, 10:21:52 am »
I've eaten 1 slice of bread with butter and the marmalade and just had another with marmalade and thick cream - delicious either way so I reckon I can get away with calling it either marmalade or jam  :P :P :P
Judy from North Haven, South Australia

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Offline judydawn

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Re: Lemon and Carrot Marmalade
« Reply #13 on: November 29, 2009, 10:24:10 am »

BTW - meant to say above - achookwoman's recipe says to add 3/4 of the sugar to carrot/lemon mix.  I have needed to do similar things before and so worked out that my TMX bowl (without lid) is 1.080kg.  So, if a recipe - usually jam/marmalade - says weigh the resulting pulp and add an equal/three-quarters of the amount of sugar - then the calaculation is easy !!!!

Should put it in tips while I think of it.
  Oh der, I just got it :P :P :P  Can I blame the op for being slow :-)) :-)) :-)) :-))
Judy from North Haven, South Australia

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Offline Thermomixer

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Re: Lemon and Carrot Marmalade
« Reply #14 on: November 29, 2009, 10:54:33 am »
Think I knead two esplain miself a bit betta.
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