Anna Brone'S Cardamom Carrot Marmalade

• 2 cups water
• 1 tablespoon green cardamom pods
• 1 Meyer lemon, zest and juice
• 1 orange, zest and juice
• 2 cups carrots, grated (~3 large carrots)
• 2 cups sugar
• 1 teaspoon ground cardamom

1. In a saucepan or Dutch oven, combine the water, cardamom pods, and lemon and orange zest and juice. Bring to a boil and simmer for ~15 minutes. Remove from heat and remove cardamom pods with a slotted spoon, discard.
2. Add the other three ingredients and simmer for 30-45 minutes, stirring constantly, until the liquid has reduced to the point where only a little of the sugar syrup pools when you drag your spoon across the bottom. Remove from heat.
3. If canning, fill sterile, glass half-pint jars with the marmalade and secure with lids and bands. Process in a water bath for 10 minutes. Otherwise, refrigerate.

water, green cardamom pods, lemon, orange, carrots, sugar, ground cardamom

Taken from food52.com/recipes/25723-anna-brone-s-cardamom-carrot-marmalade (may not work)