Rosemary orange marmalade
Rosemary orange marmalade recipe in the canning category
Recipe ingredients:
- 5 sprigs fresh rosemary
- 2 cups boiling water
- 4 or 5 oranges
- 3 cups granulated sugar
- 3 ounces liquid pectin
Recipe method:
- Steep one sprig of rosemary in the boiling water for 30 minutes. Discard the herb sprig.
- Peel the zest from the oranges, removing as little pith as possible.
- Julienne thinly and place in a saucepan with water to cover.
- Simmer, covered, about 1/2 hour or until tender. Drain and reserve.
- With a sharp knife free the orange sections from their membranes.
- Seed the oranges and dice coarsely, then transfer to a non aluminum saucepan with the rosemary infusion and the sugar and bring to a boil.
- Boil, stirring frequently, for 35 minutes.
- Add the pectin and boil for exactly one minute.
- Place a sprig of rosemary in each of 4 half pint jars and pour the marmalade over them. Seal.
Tags: rosemary, orange, marmalade, recipe, canning, recipes, cooking