Sunrise Marmalade

sunrisemarmaladeExcerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)

Allison says, “I’m a huge fan of carrot cake, and if it’s possible to have a marmalade version of that delectable dessert, this is it. It’s lightly spiced and lusciously sweet, and spread generously on dark bread with a bit of butter, this delicious marmalade is a perfect way to greet the morning. For canning safety, don’t increase the quantity of the carrots in this recipe, and remember to use bottled lemon juice.”

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Sunrise Marmalade Ingredients

2 medium-size oranges
1 1/3 cups peeled, grated carrots
1 1/3 cups chopped pineapple
¼ cup golden raisins
1 1/3 cups water
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup lemon juice
2 teaspoons calcium water
1¼ cups sugar
3 teaspoons Pomona’s Pectin powder

Sunrise Marmalade Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Thoroughly wash the oranges. Peel the fruit and set aside peel from 1 orange, discarding the remaining peels. Remove and discard any seeds, excess white pith, or especially fibrous parts of the membrane from the flesh of both oranges. Finely chop the flesh of both oranges.

3. Using a paring knife, scrape off and discard the inner white part of the reserved peel. Slice the peel into thin strips, about 1-inch long.

4. In a large saucepan, combine chopped oranges, sliced peel, grated carrots, chopped pineapple, golden raisins, and the 1 1∕3 cups of water. Bring mixture to a boil. Reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Remove from heat.

5. Measure 4 cups of the cooked fruit mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add cinnamon, ginger, cloves, nutmeg, lemon juice, and calcium water. Mix well.

6. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

7. Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat.

8. Can Your Marmalade: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

Keep It Equal
If you have too much fruit and need to get rid of some to meet the required 4-cup quantity, be sure that you remove solids and liquids equally. This is very important in maintaining both the proper consistency and proper acidity of the final product. Don’t pour off the liquid—instead, remove extra solids and liquids from the measuring cup one spoonful at a time, making an effort to remove liquid spoonfuls and solid spoonfuls in roughly equal quantities.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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14 thoughts on “Sunrise Marmalade

  1. Hi,

    I don’t like orange taste in jam (or marmalade), can the orange be removed or subbed for more lemon juice? I absolutely love carrot cake jam but I’d love a low sugar alternative.


    • Hello Erica,

      Thanks so much for choosing Pomona’s! You can absolutely replace the oranges for lemons, enjoy!


    • Hello Laura,
      Using 1 1/3 cups of pears may add more or less liquid to the recipe, so though it seems safe to sub the pears for the water, oranges and raisins, we cannot say for sure that your jam will set properly.

      You can always give it a try!

      Please let me know if there is anything else I can help you with!

      Have a wonderful day!


  2. We also don’t care for raisins. Could I use any other dried fruit in equal quantity? Two ideas that come to mind are dried wild blueberries – my favorite raisin substitute, or chopped dried apricots.

    • Dear Sue,
      We think it should be fine to substitute 1/4 cup of dried blueberries or dried, chopped apricots for the raisins in this recipe.

      If you do that, would love to know which you use and how you like it.

      Thanks for using Pomona’s Pectin — and Happy Jamming!

  3. Could I add walnuts to this recipe and still have it be safe for water canning? I’m never sure what I can change and what I can’t (safely). I’ve made one other canned recipe that called for walnuts, so perhaps it would be fine, but I thought I’d check. The nuts would complete the “carrot cake” taste for me.

    • Dear Becca,
      This recipe as written has been tested and is a safe pH for water bath processing. If you add walnuts, we can’t guarantee that safety as it hasn’t been tested that way and walnuts do affect the pH. You certainly can add walnuts, but then you would want to leave 1/2″ of headspace and freeze in the jars for long-term storage. If you have the freezer space, frozen jam defrosts very well and still has a good texture.

      Here is our FAQ about freezing jam vs water bath processing.

      I hope this answers your question — thanks for using Pomona’s Pectin and happy jamming!

  4. I do not care for raisins so can I leave them out and not make any other changes or should I add something else to replace them?

    • Dear Judith,
      I can’t say for sure how the recipe would turn out if you leave out the raisins. It’s not something we’ve tried.

      If you want to replace them, I would suggest an additional 1/4 cup of finely chopped orange flesh.

      Raisins add sweetness so the final product will likely be a little less sweet without them, but it should still be good, I would think.

      Would love to know how it turns out if you try it without the raisins.

      Thanks for using Pomona’s Pectin — and happy jamming!

    • Dear LaDonna,
      Yes, you can use honey instead of sugar in any Pomona’s recipe. Our general recommendation is to use 1 cup of honey for 1-1/2 to 2 cups sugar.

      I checked with Allison about this recipe, and we agreed that 3/4 cup of honey would be about right as a substitute for the sugar.

      I hope this helps. I read on your blog that you are learning to can and preserve. I wish you the best of luck with that. Thanks for choosing Pomona’s and Happy Jamming!

  5. Looking forward to making your sunrise marmalade for Thanksgiving. I do have a question regarding the pineapple. Can I use either frozen or canned pineapple instead of fresh pineapple? If so do I thaw the frozen pineapple first? If using canned do I drain and rinse the pineapple first?

    I just started making jam and have had such success using your pectin , so thank you for a wonderful product.

    • Dear Cathy,
      You can use either frozen or canned pineapple instead of fresh pineapple in the Sunrise Marmalade recipe. With frozen or canned pineapple, make sure that no sugar or other sweetener has been added to the fruit. If using frozen pineapple, defrost it first but no need to drain. You’ll use any liquid from defrosting in the recipe. If using canned pineapple, drain it, but no need to rinse.

      That’s great to hear that you are having success with Pomona’s — thanks for using it and happy jamming!

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