In a large saucepan, place a steamer basket over 1-inch of water. Place the carrots in the basket and cover the saucepan.  Bring the water to a boil. Reduce the heat to maintain a low boil and steam the carrots until they are crisp-tender, about 12 to 15 minutes.

Meanwhile, while the carrots steam, use a small saucepan to combine the marmalade, rum, brown sugar, and butter.  Cook over medium-high heat, stirring constantly until the mixture starts to boil. Reduce heat to medium and simmer, stirring often, until the glaze is reduced by about half and is thickened.

Place the carrots into a large bowl.  Pour the hot glaze over the carrots and toss gently to coat.  Spoon the carrots and glaze into a serving bowl. Sprinkle with chopped parsley.  Serve warm.