Tuesday, February 1, 2011

Orange and Lemon Rosemary infused Marmalade

I had a bunch of citrus leftover from my Vanilla Bean Blood Orange Marmalade, so I figured if I want to be a serious canner, I need to get adventerous and try adding different flavors to good canning recipes!


4 medium juice oranges (I used Florida navels)
2 lemons
1/8 teaspoon baking soda
4 sprigs of fresh rosemary
One 1.75-ounce package powdered pectin
6 1/2 cups granulated sugar (I used 6 cups)

1. Place your jars in the dishwasher to sterilize.   From this recipe I got 72 oz (I would plan for 80 oz), it is better to have extra hot jars than not enough. You want them to be hot, so I do a hot wash, or at a minimum a normal wash with a heated dry. If you do not have a dishwasher, there are a lot of steps on line how to sterilize your jars.

2. Remove any stickers from the fruit, wash the oranges and lemons. Remove the rinds in quarters and thinly slice them lengthwise. When all the rinds are sliced, roughly chop them crosswise into slightly smaller pieces. Put the rinds in a large pot and add 2 1/2 cups of water and then the baking soda.

3. Place two sprigs of fresh rosemary in the pot and bring to a boil.  Reduce the heat, cover, and simmer for 15 minutes.
4. Meanwhile, roughly chop the oranges and lemons removing the seeds as you go. Transfer the fruit to a food processor and pulse until it is evenly chopped but still a bit coarse. (I used a blender with the chop function as my food processor does not handle liquids so good) Add the fruit to the pot with the rinds and return to a boil. Cover and boil for 15 minutes.

5. Measure out 4/12 cups of the fruit mixture. Make sure to get a good mixture of rind, fruit and juice. Discard remaining fruit mixture (I did not have any fruit mixutre remaining, I got about 4 cups similar to the blood orange marmalade so I just lowered the sugar a bit again and kept the pectin the same.
6. Return the 4/12 cups of the fruit mixture to the pot. The rosemary leaves had fallen off so I just removed the woody stem.  Stir in the pectin and return to a boil. Boil vigorously for one minute with the pectin

7. Add the sugar all at once and stir until combined. Return to a rapid boil, stirring frequently, and boil hard for one minute.

8. Ladle hot marmalade into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow to rest undisturbed on counter top for six hours or overnight. (Now I did not cover my pot, as it was to noisy. I did place in already boiling water)

This recipe is not as sweet as the blood orange but it is still delicious.  It was so good on a bagel with cream cheese and a nice cup of tea!!

1 comment:

  1. Mmmm...this sounds delicious! I love making my own jams. This looks great...i can't wait to give it a try! :)