Recipe for Rosemary Orange Marmalade from the Preserving section.
Rosemary Orange MarmaladeSource: The Herbal Pantry 5 sprigs fresh rosemary
2 cups boiling water
4 or 5 oranges
3 cups granulated sugar
3 ounces liquid pectin Steep 1 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 1 minute. Place a sprig of rosemary in each of 4 half-pint jars and pour the marmalade over them. Seal.
We hope you enjoy your freshly made Rosemary Orange Marmalade. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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