--- description: Our Low-Sugar Carrot Marmalade recipe has 64% less sugars per tablespoon than our original Carrot Marmalade—all with only 6 ingredients + 1 simple swap! title: Low-Sugar Carrot Marmalade - Silver Hills Bakery image: https://silverhillsbakery.ca/wp-content/uploads/2025/06/SHB_Low-Sugar-Carrot-Marmalade_Blog.jpg --- [Skip to content](#content) Back Share - Facebook - Pinterest - Email [Print](https://silverhillsbakery.ca/wprm_print/low-sugar-carrot-marmalade) [Jump to Recipe](#recipe) - [Print Recipe](https://silverhillsbakery.ca/wprm_print/low-sugar-carrot-marmalade) *“Can you make carrot marmalade with less sugar?”* is the one question we get every time we share the most popular toast topper in the Silver Hills Bakery recipe collection. We heard you—and this fast and easy **Low-Sugar Carrot Marmalade** recipe is an enthusiastic *“Yes!”* We took our original Carrot Marmalade and **swapped out over two-thirds **(69%)** of the granulated sugar** in the recipe **for 100% unsweetened apple juice.** And the reduced sugar marmalade result is sure to impress! Why? 64% Our Low-Sugar Carrot Marmalade recipe has **64% less sugars per serving** than our original Carrot Marmalade recipe! And it tastes just as good, too! (Some tasters say it’s even better, but that’s for you to decide). **By definition, traditional marmalade is about 60% sugar**, or at least 65% soluble solids,[1](#cmfSimpleFootnoteLink1) and most marmalade recipes are about 35 – 45 parts fruit to 55 parts sugar by weight. Like other traditional marmalade recipes, our original 4-ingredient Carrot Marmalade depends on 3 ¼ cups of sugar, the natural pectin from the orange zest and carrots,[2](#cmfSimpleFootnoteLink2),[3](#cmfSimpleFootnoteLink3) some acid from lemon juice, plus up to 45 minutes on the stovetop to release the pectin and set into a spreadable toast topper. But with a little help from *low or no sugar needed pectin *to make up for the sugar we took out, our **Low-Sugar Carrot Marmalade** takes less stirring, and sets faster and more reliably—so it’s ready in less than half the time of the original. (You do still have to wait for it to cool!) Find **[Carrot Marmalade Fun Facts](https://silverhillsbakery.ca/carrot-marmalade/)** on our original recipe page! ## REGULAR PECTIN WILL NOT WORK
IN THIS LOWER-SUGAR RECIPE—
Our Low-Sugar Carrot Marmalade recipe
**will ONLY set with a *low or no sugar needed pectin*.** ## Low or No Sugar Needed Pectin This recipe was developed and tested with *low or no sugar needed pectin *for a reason. Why? Food science! *Regular pectin*—whether the liquid or crystals used to set full-sugar jams and jellies made from low-pectin fruits, or the naturally occurring pectin in apples, citrus, some berries, and carrots—*needs a specific sugar-to-acid ratio to gel*.[4](#cmfSimpleFootnoteLink4) And because **our Low-Sugar Carrot Marmalade uses 69% less granulated sugar than the original**, this recipe doesn’t have the magic pectin-sugar-acid percentages to set with regular pectin. ***Low or no sugar needed pectin* is the key ingredient to Low-Sugar Carrot Marmalade success**! Avoid low-sugar marmalade misadventure—for spreadable results, be sure you’ve got the right pectin before making this recipe! *(Regular pectin is **not** a functional swap for low or no sugar needed pectin).* ![Low-Sugar Carrot Marmalade in jars](https://silverhillsbakery.ca/wp-content/uploads/2025/06/SHB_Low-Sugar-Carrot-Marmalade-2_Blog.jpg) #### What is *Low or*
*No Sugar Needed Pectin*? A soluble, prebiotic dietary fibre naturally found in specific fruits and vegetables, both the *regular pectin* and the *low or no sugar needed pectin* you find at the store are made from fruits like apples and citrus. But where *regular pectin* depends on a near 1:1 sugar-to-acid ratio to gel, ***low or no sugar needed pectin* gets its jam- and marmalade-setting powers from calcium**, which bonds pectin with positive ions instead of added sugar! (Feeling nerdy?  [Learn why sugar and acid are key to jam-making with regular pectin in this nifty infographic](https://www.compoundchem.com/2014/09/22/what-makes-jam-set-the-chemistry-of-jam-making/)![4](#cmfSimpleFootnoteLink4)) Get more wholesome toast topping ideas to brighten your breakfast—and plenty of sprouted inspiration to help you make healthy choices at any meal. **Scroll down to sign up for Silver Hills Bakery emails**. And follow us on  [Facebook](https://www.facebook.com/SilverHillsBakery/),  [Pinterest](https://pin.it/2uU8d2e), and  [Instagram](https://www.instagram.com/silverhillsbakery/) to find more tasty and colourful recipes in your favourite social feed. Article by Silver Hills Bakery ### Instructions - First, wash and dry 3 – 4 half pint (250ml / 8 oz) jam jars (or other equivalent size to hold about 4 cups of marmalade). If you plan to use hot water bath canning, sterilize jars by boiling, then leave them in the hot canner while you prepare your Low-Sugar Carrot Marmalade. - Wash oranges, then use a vegetable peeler to remove the zest (the orange outer layer only). Use a sharp knife to slice the orange zest into thin strips. - Slice off any pith (the white part of the peel) left on each orange and discard. Over a cutting board, supreme each orange by slicing as closely as possible on both sides of the membranes between each segment and set the remains aside. - Finely chop the orange, transfer fruit and juice from your cutting board to a 4-cup liquid measuring cup, then squeeze the remaining membranes over the measuring cup to extract all the juice, then discard membranes. - Add lemon juice to the measuring cup, then add as much unsweetened apple juice as needed to make a total of 4 cups of liquid (including the chopped orange). Depending on the size and juiciness of your oranges, you'll need somewhere between 2 ¾ – 3 ¼ cups apple juice (see notes). Transfer all liquid to a large saucepan. - Add shredded carrots, orange zest, and no sugar needed pectin to the saucepan. Stir until pectin has dissolved, then bring the mixture to a boil. Once boiling, cook for 3 minutes, stirring often. - Add sugar and stir until dissolved. When marmalade comes back to a boil, turn the heat down to medium-high, and cook for an additional 6 – 8 minutes, stirring often. Lower heat as needed to keep the pot from boiling over. If you plan to use hot water bath canning, reduce cook time after adding sugar to 3 – 4 minutes to avoid overcooking the carrots. - Carefully transfer reduced-sugar carrot marmalade to clean jars with a ladle or pour into jars using a canning funnel. Allow to cool for several minutes, then wipe the rims with a damp cloth or paper towel before putting on the lids. - Keep in the fridge for up to 1 month. If you plan to use hot water bath canning, follow manufacturer's instructions for headspace requirements, preparing lids, and processing time for jams and jellies (see tip for resources) ### Notes #### Notes: - \* Most box graters and food processors with grating/shredding attachments have two hole sizes: - - The standard (largest) size, typically used for grating cheese - The medium (smaller) size, typically used for shredding vegetables (not the fine / microplane (smallest) size designed for zesting or finely grating chocolate or whole spices). - **We recommend the medium size for shredding the carrots in our recipe** but use what you have or prefer (the standard / largest size will give your *Low-Sugar Carrot Marmalade* a coarser texture). - † **Oranges vary in how much juice and fruit segments you get out of each one.** As this recipe uses juice to replace part of the sugar, the total 4-cup liquid volume is key (see step 5). - § **Unsweetened 100% apple juice has more natural sugars per serving than unsweetened 100% orange juice**, so we don’t need as much added sugar to get that just-right sweetness. - **Freshly squeezed or unsweetened 100% orange juice is also an option**. Our recipe tests found 1 ½ cups sugar produced a carrot marmalade with about the same sweetness as unsweetened apple juice, so using 1 cup of sugar as written in the recipe will make a slightly less sweet lower sugar carrot marmalade. ### Tips **– \*\***No kitchen scale? No problem!**\*\*** If your low or no sugar needed pectin comes in a box (like Bernardin or Sure-Jell), 1 standard box = 49 grams, so no measuring is required—simply use 1 whole package per recipe batch. If it comes in a jar (like Ball or Judee's), here's the household measures equivalent:  – 50 grams of low or no sugar needed pectin = 4 heaping Tbsp or 4 level Tbsp + 1 level tsp – **\*\***This recipe halves well!**\*\*** If you're making our Low-Sugar Carrot Marmalade recipe just for you, a half batch makes about 1 (500 ml / 16 oz) pint jar or 2 half pint (250 ml / 8 oz) jam jars.  – For a half batch: 25 grams of low or no sugar needed pectin = 2 heaping Tbsp or 2 level Tbsp + 1/2 tsp low or no sugar needed pectin – **\*\***Prefer the bitterness of a traditional thick cut marmalade?**\*\*** Use 4 oranges (zest, fruit, and juice), top it up to 4 cups with unsweetened 100% orange juice instead of the apple juice, grate your carrots on the largest hole on the grater, and cut the sugar to 2/3 cup. (We tested this combination and found it delightful, though not as close to our original full-sugar carrot marmalade recipe as the recipe above). – **\*\***Made our 4-ingredient Carrot Marmalade before?**\*\*** Unlike our original 4-ingredient Carrot Marmalade recipe which depends on 3 ¼ cups of sugar, the natural pectin from the orange zest and carrots, plus up to 45 minutes on the stovetop to set into a spreadable consistency, low or no sugar needed pectin takes less time to make and set—and less guesswork! If you've read both recipes, you won't need the chilled plate test to confirm the low-sugar version is set and ready for the jar (as long as you’ve bought the correct no sugar needed pectin and not regular pectin). – **\*\***Preserving your lower sugar carrot marmalade with water bath canning is easier than you think!**\*\* **And for jam-sized jars in small batches, you can do it in a large stock pot—no bulky canner required! (Although a jar lifter is a cheap, cheerful, and worthwhile tool to have). Processing jams only takes about 5 to 10 minutes (depending on altitude) after water that covers the lids by at least 1 inch comes back to a boil. Check out any of these guides for complete instructions:  – \[University of Georgia National Center for Home Food Preservation's \**Preserving Food: Processing Jams and Jellies\**](https://nchfp.uga.edu/papers/UGA\_Publications/2019\_ProcessingJJ.pdf) – \[USDA National Institute of Food and Agriculture's \**Complete Guide to Home Canning: Guide 7: Preparing and Canning Jams and Jellies\**](https://nchfp.uga.edu/papers/guide/GUIDE07\_HomeCan\_rev0715.pdf) ### Ingredients - 2 medium oranges - 2 cups carrots , shredded and densely packed (about 4 medium or 3 large carrots)\* - 2 ¾ – 3 ½ cups unsweetened 100% apple juice§ , enough to make 4 cups liquid in total† (see notes) - 50 grams low or no sugar needed pectin , such as [Ball RealFruit Low or No Sugar Needed Pectin](https://www.ballmasonjars.com/products/essentials-accessories/pectin-ingredients/ball®-realfruit-low-or-no-sugar-needed-flex-batch-pectin/SAP_2213743.html) or [Bernardin No Sugar Needed Fruit Pectin](https://www.bernardin.ca/EN/Products/pectins-and-Mixes/No-Sugar-Needed-Pectin/Product.aspx) ★**DO NOT USE REGULAR PECTIN!**★ (see *Low or No Sugar Needed Pectin* sidebar and tips) - 1 cup sugar - 1 medium lemon , juiced (or 3 Tbsp lemon juice) 1 [↑](#cmfSimpleFootnoteLink1-0) Canadian Food Inspection Agency, *Canadian Food Compositional Standards: 10.4 Jams, Marmalades, Jellies and Preserves: 10.4.4 (Naming the citrus fruit or citrus fruits) Marmalade.* Inspection.Canada.ca, Modified 2025-05-01. Available from: https://inspection.canada.ca/en/about-cfia/acts-and-regulations/list-acts-and-regulations/documents-incorporated-reference/canadian-food-compositional-standards-0#a104, accessed May 30, 2025. https://inspection.canada.ca/en/about-cfia/acts-and-regulations/list-acts-and-regulations/documents-incorporated-reference/canadian-food-compositional-standards-0#a104 2 [↑](#cmfSimpleFootnoteLink2-0) Jayani, R., Saxena, S., & Gupta, R., *Microbial pectinolytic enzymes: A review.* Process Biochemistry, volume 40, pages 2931–2944, 26 March 2005. 10.1016/j.procbio.2005.03.026. Available from: https://www.researchgate.net/publication/222524288\_Microbial\_pectinolytic\_enzymes\_A\_review, accessed May 27, 2025. [https://www.researchgate.net/publication/222524288\_Microbial\_pectinolytic\_enzymes\_A\_review](https://www.researchgate.net/publication/222524288_Microbial_pectinolytic_enzymes_A_review) 3 [↑](#cmfSimpleFootnoteLink3-0) Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S., *Chemical composition, functional properties and processing of carrot: A review.* Journal of Food Science and Technology, 2012 Feb, volume 49(1) pages 22–32. Epub 2011 Mar 18. PMID: 23572822; PMCID: PMC3550877. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC3550877/, accessed May 27, 2025. https://pmc.ncbi.nlm.nih.gov/articles/PMC3550877/ 4 [↑](#cmfSimpleFootnoteLink4-0) Brunning, A., *What Makes Jam Set? The Chemistry of Jam-Making.* Compound Interest, September 22, 2014. Available from: https://www.compoundchem.com/2014/09/22/what-makes-jam-set-the-chemistry-of-jam-making/, accessed May 30, 2025. https://www.compoundchem.com/2014/09/22/what-makes-jam-set-the-chemistry-of-jam-making/ ## Recipe Details [Save](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fsilverhillsbakery.ca%2Flow-sugar-carrot-marmalade%2F&media=https%3A%2F%2Fsilverhillsbakery.ca%2Fwp-content%2Fuploads%2F2025%2F06%2FSHB_Low-Sugar-Carrot-Marmalade_Blog.jpg&description=Low-Sugar+Carrot+Marmalade&is_video=false) [Print](https://silverhillsbakery.ca/wprm_print/low-sugar-carrot-marmalade) ### Ingredients - 2 medium oranges - 2 cups carrots , shredded and densely packed (about 4 medium or 3 large carrots)\* - 2 ¾ – 3 ½ cups unsweetened 100% apple juice§ , enough to make 4 cups liquid in total† (see notes) - 50 grams low or no sugar needed pectin , such as [Ball RealFruit Low or No Sugar Needed Pectin](https://www.ballmasonjars.com/products/essentials-accessories/pectin-ingredients/ball®-realfruit-low-or-no-sugar-needed-flex-batch-pectin/SAP_2213743.html) or [Bernardin No Sugar Needed Fruit Pectin](https://www.bernardin.ca/EN/Products/pectins-and-Mixes/No-Sugar-Needed-Pectin/Product.aspx) ★**DO NOT USE REGULAR PECTIN!**★ (see *Low or No Sugar Needed Pectin* sidebar and tips) - 1 cup sugar - 1 medium lemon , juiced (or 3 Tbsp lemon juice) ### Featured Product Multigrain [![](https://silverhillsbakery.ca/wp-content/uploads/2021/12/Multigrain_706x1070.png)](https://silverhillsbakery.ca/products/organic-multigrain/) ### Instructions 1. First, wash and dry 3 – 4 half pint (250ml / 8 oz) jam jars (or other equivalent size to hold about 4 cups of marmalade). If you plan to use hot water bath canning, sterilize jars by boiling, then leave them in the hot canner while you prepare your Low-Sugar Carrot Marmalade. 2. Wash oranges, then use a vegetable peeler to remove the zest (the orange outer layer only). Use a sharp knife to slice the orange zest into thin strips. 3. Slice off any pith (the white part of the peel) left on each orange and discard. Over a cutting board, supreme each orange by slicing as closely as possible on both sides of the membranes between each segment and set the remains aside. 4. Finely chop the orange, transfer fruit and juice from your cutting board to a 4-cup liquid measuring cup, then squeeze the remaining membranes over the measuring cup to extract all the juice, then discard membranes. 5. Add lemon juice to the measuring cup, then add as much unsweetened apple juice as needed to make a total of 4 cups of liquid (including the chopped orange). Depending on the size and juiciness of your oranges, you'll need somewhere between 2 ¾ – 3 ¼ cups apple juice (see notes). Transfer all liquid to a large saucepan. 6. Add shredded carrots, orange zest, and no sugar needed pectin to the saucepan. Stir until pectin has dissolved, then bring the mixture to a boil. Once boiling, cook for 3 minutes, stirring often. 7. Add sugar and stir until dissolved. When marmalade comes back to a boil, turn the heat down to medium-high, and cook for an additional 6 – 8 minutes, stirring often. Lower heat as needed to keep the pot from boiling over. If you plan to use hot water bath canning, reduce cook time after adding sugar to 3 – 4 minutes to avoid overcooking the carrots. 8. Carefully transfer reduced-sugar carrot marmalade to clean jars with a ladle or pour into jars using a canning funnel. Allow to cool for several minutes, then wipe the rims with a damp cloth or paper towel before putting on the lids. 9. Keep in the fridge for up to 1 month. If you plan to use hot water bath canning, follow manufacturer's instructions for headspace requirements, preparing lids, and processing time for jams and jellies (see tip for resources) #### Notes: - \* Most box graters and food processors with grating/shredding attachments have two hole sizes: - - The standard (largest) size, typically used for grating cheese - The medium (smaller) size, typically used for shredding vegetables (not the fine / microplane (smallest) size designed for zesting or finely grating chocolate or whole spices). - **We recommend the medium size for shredding the carrots in our recipe** but use what you have or prefer (the standard / largest size will give your *Low-Sugar Carrot Marmalade* a coarser texture). - † **Oranges vary in how much juice and fruit segments you get out of each one.** As this recipe uses juice to replace part of the sugar, the total 4-cup liquid volume is key (see step 5). - § **Unsweetened 100% apple juice has more natural sugars per serving than unsweetened 100% orange juice**, so we don’t need as much added sugar to get that just-right sweetness. - **Freshly squeezed or unsweetened 100% orange juice is also an option**. Our recipe tests found 1 ½ cups sugar produced a carrot marmalade with about the same sweetness as unsweetened apple juice, so using 1 cup of sugar as written in the recipe will make a slightly less sweet lower sugar carrot marmalade. #### Try these handy tips! - **No kitchen scale? No problem!** If your low or no sugar needed pectin comes in a box (like Bernardin or Sure-Jell), 1 standard box = 49 grams, so no measuring is required—simply use 1 whole package per recipe batch. If it comes in a jar (like Ball or Judee's), here's the household measures equivalent:  - 50 grams of low or no sugar needed pectin = 4 heaping Tbsp or 4 level Tbsp + 1 level tsp - **This recipe halves well!** If you're making our Low-Sugar Carrot Marmalade recipe just for you, a half batch makes about 1 (500 ml / 16 oz) pint jar or 2 half pint (250 ml / 8 oz) jam jars.  - For a half batch: 25 grams of low or no sugar needed pectin = 2 heaping Tbsp or 2 level Tbsp + 1/2 tsp low or no sugar needed pectin - **Prefer the bitterness of a traditional thick cut marmalade?** Use 4 oranges (zest, fruit, and juice), top it up to 4 cups with unsweetened 100% orange juice instead of the apple juice, grate your carrots on the largest hole on the grater, and cut the sugar to 2/3 cup. (We tested this combination and found it delightful, though not as close to our original full-sugar carrot marmalade recipe as the recipe above). - **Made our 4-ingredient Carrot Marmalade before?** Unlike our original 4-ingredient Carrot Marmalade recipe which depends on 3 ¼ cups of sugar, the natural pectin from the orange zest and carrots, plus up to 45 minutes on the stovetop to set into a spreadable consistency, low or no sugar needed pectin takes less time to make and set—and less guesswork! If you've read both recipes, you won't need the chilled plate test to confirm the low-sugar version is set and ready for the jar (as long as you’ve bought the correct no sugar needed pectin and not regular pectin). - **Preserving your lower sugar carrot marmalade with water bath canning is easier than you think!** And for jam-sized jars in small batches, you can do it in a large stock pot—no bulky canner required! (Although a jar lifter is a cheap, cheerful, and worthwhile tool to have). Processing jams only takes about 5 to 10 minutes (depending on altitude) after water that covers the lids by at least 1 inch comes back to a boil. Check out any of these guides for complete instructions:  - [University of Georgia National Center for Home Food Preservation's *Preserving Food: Processing Jams and Jellies*](https://nchfp.uga.edu/papers/UGA_Publications/2019_ProcessingJJ.pdf) - [USDA National Institute of Food and Agriculture's *Complete Guide to Home Canning: Guide 7: Preparing and Canning Jams and Jellies*](https://nchfp.uga.edu/papers/guide/GUIDE07_HomeCan_rev0715.pdf) #### Love our Low-Sugar Carrot Marmalade? Get more easy recipes for delicious meals made with the goodness of sprouted whole grains and other wholesome content, sign up for Silver Hills Bakery emails at the bottom of this page. Follow us on [Pinterest](https://www.pinterest.ca/silverhillsbakery_/_created/), [Facebook](https://www.facebook.com/SilverHillsBakery/), and [Instagram](https://www.instagram.com/SilverHillsBakery/) for fast, healthy, family-friendly recipes and more! Share - Facebook - Pinterest - Email [Print](https://silverhillsbakery.ca/wprm_print/low-sugar-carrot-marmalade) ## You might be interested in these similar recipes ... [![Carrot Marmalade](https://silverhillsbakery.ca/wp-content/uploads/2018/03/SHB_Carrot-Marmalade_Blog.jpg)

Recipe
Carrot Marmalade

](https://silverhillsbakery.ca/carrot-marmalade/) [![5 Small Batch Jams to Savour Summer’s Bounty](https://silverhillsbakery.ca/wp-content/uploads/2024/06/SHB_Seasonal-Jam-Roundup_BLOG-Header.jpg)

Recipe Collections
5 Small Batch Jams to Savour Summer’s Bounty

](https://silverhillsbakery.ca/small-batch-jam-recipes-to-savour-summers-bounty/) [![Fresh From the Freezer Raspberry Chia Jam](https://silverhillsbakery.ca/wp-content/uploads/2024/06/SHB_Seasonal-Jam-Roundup_BLOG_04.jpg)

Recipe
Fresh From the Freezer Raspberry Chia Jam

](https://silverhillsbakery.ca/raspberry-chia-jam/) [![10-minute Peach Blueberry No Sugar Added Jam](https://silverhillsbakery.ca/wp-content/uploads/2024/06/SHB_Seasonal-Jam-Roundup_BLOG_02.jpg)

Recipe
10-minute Peach Blueberry No Sugar Added Jam

](https://silverhillsbakery.ca/10-minute-peach-blueberry-jam/) [![Rhubarb Hibiscus Butter](https://silverhillsbakery.ca/wp-content/uploads/2018/05/RhubarbJam_BLOG-1.jpg)

Recipe
Rhubarb Hibiscus Butter

](https://silverhillsbakery.ca/rhubarb-hibiscus-butter/) × ## Subscribe ## Sprout something good in your inbox!! Fill out the form to get emails you’ll love from Silver Hills Bakery! Comments This field is for validation purposes and should be left unchanged. Email(Required) Country(Required) Canada USA Consent(Required) I consent to receive emails from Silver Hills Bakery. (Unsubscribe any time) Language preference English French (subscription defaults to English if unchecked) [info@silverhillsbakery.ca](mailto:info@silverhillsbakery.ca) | 1.888.853.6466 protected by reCAPTCHA | Read our [Privacy Policy](https://silverhillsbakery.ca/privacy-policy/) and [Terms](https://silverhillsbakery.ca/website-terms-of-use/) Enter the solution to the math problem(Required) ![](https://silverhillsbakery.ca/wp-content/uploads/2024/08/captcha_black.png) Sign me up! ```json {"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#article","isPartOf":{"@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/"},"author":{"name":"Silver Hills Bakery","@id":"https:\/\/silverhillsbakery.ca\/#\/schema\/person\/228778179d1cda71a948f1218b3eb7d6"},"headline":"Low-Sugar Carrot Marmalade","datePublished":"2025-07-31T16:00:00+00:00","wordCount":1289,"publisher":{"@id":"https:\/\/silverhillsbakery.ca\/#organization"},"image":{"@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#primaryimage"},"thumbnailUrl":"https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/06\/SHB_Low-Sugar-Carrot-Marmalade_Blog.jpg","articleSection":["Recipe"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/","name":"Low-Sugar Carrot Marmalade - Silver Hills Bakery","isPartOf":{"@id":"https:\/\/silverhillsbakery.ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#primaryimage"},"image":{"@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#primaryimage"},"thumbnailUrl":"https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/06\/SHB_Low-Sugar-Carrot-Marmalade_Blog.jpg","datePublished":"2025-07-31T16:00:00+00:00","description":"Our Low-Sugar Carrot Marmalade recipe has 64% less sugars per tablespoon than our original Carrot Marmalade—all with only 6 ingredients + 1 simple swap!","breadcrumb":{"@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#primaryimage","url":"https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/06\/SHB_Low-Sugar-Carrot-Marmalade_Blog.jpg","contentUrl":"https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/06\/SHB_Low-Sugar-Carrot-Marmalade_Blog.jpg","width":1200,"height":800,"caption":"Low-Sugar Carrot Marmalade on Silver Hills Bakery Sprouted Multigrain Toast"},{"@type":"BreadcrumbList","@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/silverhillsbakery.ca\/"},{"@type":"ListItem","position":2,"name":"Low-Sugar Carrot Marmalade"}]},{"@type":"WebSite","@id":"https:\/\/silverhillsbakery.ca\/#website","url":"https:\/\/silverhillsbakery.ca\/","name":"Silver Hills Bakery","description":"Healthy living never tasted so good","publisher":{"@id":"https:\/\/silverhillsbakery.ca\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/silverhillsbakery.ca\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/silverhillsbakery.ca\/#organization","name":"Silver Hills Bakery","alternateName":"Silver Hills Sprouted Bakery","url":"https:\/\/silverhillsbakery.ca\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/silverhillsbakery.ca\/#\/schema\/logo\/image\/","url":"https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/07\/SilverHills_SP_Logo.png","contentUrl":"https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/07\/SilverHills_SP_Logo.png","width":2204,"height":1528,"caption":"Silver Hills Bakery"},"image":{"@id":"https:\/\/silverhillsbakery.ca\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/SilverHillsBakery\/","https:\/\/www.instagram.com\/silverhillsbakery\/","https:\/\/ca.pinterest.com\/silverhillsbakery_\/"]},{"@type":"Person","@id":"https:\/\/silverhillsbakery.ca\/#\/schema\/person\/228778179d1cda71a948f1218b3eb7d6","name":"Silver Hills Bakery","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/b343feacafdfc95717aff70edb581972a2806f78a3846263ef85db8bb0d8b1af?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b343feacafdfc95717aff70edb581972a2806f78a3846263ef85db8bb0d8b1af?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b343feacafdfc95717aff70edb581972a2806f78a3846263ef85db8bb0d8b1af?s=96&d=mm&r=g","caption":"Silver Hills Bakery"},"sameAs":["https:\/\/silverhillsbakery.ca"],"url":"https:\/\/silverhillsbakery.ca\/author\/silverhillsbakery\/"},{"@type":"Recipe","name":"Low-Sugar Carrot Marmalade","author":{"@type":"Person","name":"Silver Hills Bakery"},"description":"Our Low-Sugar Carrot Marmalade recipe has 64% less sugars per tablespoon than our original Carrot Marmalade—all with only 6 ingredients + 1 simple swap!","datePublished":"2025-07-31T16:00:00+00:00","image":["https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/06\/SHB_Low-Sugar-Carrot-Marmalade_Blog.jpg","https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/06\/SHB_Low-Sugar-Carrot-Marmalade_Blog-500x500.jpg","https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/06\/SHB_Low-Sugar-Carrot-Marmalade_Blog-500x375.jpg","https:\/\/silverhillsbakery.ca\/wp-content\/uploads\/2025\/06\/SHB_Low-Sugar-Carrot-Marmalade_Blog-480x270.jpg"],"recipeIngredient":["2 medium oranges","2 cups carrots (, shredded and densely packed (about 4 medium or 3 large carrots)*)","2 ¾ – 3 ½ cups unsweetened 100% apple juice§ (, enough to make 4 cups liquid in total† (see notes))","50 grams low or no sugar needed pectin","1 cup sugar","1 medium lemon (, juiced (or 3 Tbsp lemon juice))"],"recipeInstructions":[{"@type":"HowToStep","text":"First, wash and dry 3 – 4 half pint (250ml \/ 8 oz) jam jars (or other equivalent size to hold about 4 cups of marmalade). If you plan to use hot water bath canning, sterilize jars by boiling, then leave them in the hot canner while you prepare your Low-Sugar Carrot Marmalade.","name":"First, wash and dry 3 – 4 half pint (250ml \/ 8 oz) jam jars (or other equivalent size to hold about 4 cups of marmalade). If you plan to use hot water bath canning, sterilize jars by boiling, then leave them in the hot canner while you prepare your Low-Sugar Carrot Marmalade.","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-0"},{"@type":"HowToStep","text":"Wash oranges, then use a vegetable peeler to remove the zest (the orange outer layer only). Use a sharp knife to slice the orange zest into thin strips.","name":"Wash oranges, then use a vegetable peeler to remove the zest (the orange outer layer only). Use a sharp knife to slice the orange zest into thin strips.","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-1"},{"@type":"HowToStep","text":"Slice off any pith (the white part of the peel) left on each orange and discard. Over a cutting board, supreme each orange by slicing as closely as possible on both sides of the membranes between each segment and set the remains aside.","name":"Slice off any pith (the white part of the peel) left on each orange and discard. Over a cutting board, supreme each orange by slicing as closely as possible on both sides of the membranes between each segment and set the remains aside.","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-2"},{"@type":"HowToStep","text":"Finely chop the orange, transfer fruit and juice from your cutting board to a 4-cup liquid measuring cup, then squeeze the remaining membranes over the measuring cup to extract all the juice, then discard membranes.","name":"Finely chop the orange, transfer fruit and juice from your cutting board to a 4-cup liquid measuring cup, then squeeze the remaining membranes over the measuring cup to extract all the juice, then discard membranes.","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-3"},{"@type":"HowToStep","text":"Add lemon juice to the measuring cup, then add as much unsweetened apple juice as needed to make a total of 4 cups of liquid (including the chopped orange). Depending on the size and juiciness of your oranges, you'll need somewhere between 2 ¾ – 3 ¼ cups apple juice (see notes). Transfer all liquid to a large saucepan.","name":"Add lemon juice to the measuring cup, then add as much unsweetened apple juice as needed to make a total of 4 cups of liquid (including the chopped orange). Depending on the size and juiciness of your oranges, you'll need somewhere between 2 ¾ – 3 ¼ cups apple juice (see notes). Transfer all liquid to a large saucepan.","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-4"},{"@type":"HowToStep","text":"Add shredded carrots, orange zest, and no sugar needed pectin to the saucepan. Stir until pectin has dissolved, then bring the mixture to a boil. Once boiling, cook for 3 minutes, stirring often.","name":"Add shredded carrots, orange zest, and no sugar needed pectin to the saucepan. Stir until pectin has dissolved, then bring the mixture to a boil. Once boiling, cook for 3 minutes, stirring often.","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-5"},{"@type":"HowToStep","text":"Add sugar and stir until dissolved. When marmalade comes back to a boil, turn the heat down to medium-high, and cook for an additional 6 – 8 minutes, stirring often. Lower heat as needed to keep the pot from boiling over. If you plan to use hot water bath canning, reduce cook time after adding sugar to 3 – 4 minutes to avoid overcooking the carrots.","name":"Add sugar and stir until dissolved. When marmalade comes back to a boil, turn the heat down to medium-high, and cook for an additional 6 – 8 minutes, stirring often. Lower heat as needed to keep the pot from boiling over. If you plan to use hot water bath canning, reduce cook time after adding sugar to 3 – 4 minutes to avoid overcooking the carrots.","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-6"},{"@type":"HowToStep","text":"Carefully transfer reduced-sugar carrot marmalade to clean jars with a ladle or pour into jars using a canning funnel. Allow to cool for several minutes, then wipe the rims with a damp cloth or paper towel before putting on the lids.","name":"Carefully transfer reduced-sugar carrot marmalade to clean jars with a ladle or pour into jars using a canning funnel. Allow to cool for several minutes, then wipe the rims with a damp cloth or paper towel before putting on the lids.","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-7"},{"@type":"HowToStep","text":"Keep in the fridge for up to 1 month. If you plan to use hot water bath canning, follow manufacturer's instructions for headspace requirements, preparing lids, and processing time for jams and jellies (see tip for resources)","name":"Keep in the fridge for up to 1 month. If you plan to use hot water bath canning, follow manufacturer's instructions for headspace requirements, preparing lids, and processing time for jams and jellies (see tip for resources)","url":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#wprm-recipe-37096-step-0-8"}],"recipeCategory":["Spread"],"recipeCuisine":["Plant-based"],"suitableForDiet":["https:\/\/schema.org\/VeganDiet","https:\/\/schema.org\/VegetarianDiet"],"keywords":"Spreads, Toppers","nutrition":{"@type":"NutritionInformation","servingSize":"15 ml","sugarContent":"4 g"},"@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#recipe","isPartOf":{"@id":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/#article"},"mainEntityOfPage":"https:\/\/silverhillsbakery.ca\/low-sugar-carrot-marmalade\/"}]} ```