Blood Orange Marmalade with Rosemary
Elevate your breakfast or cheese board with this irresistible Blood Orange Marmalade with Rosemary, a vibrant and aromatic twist on the classic preserve. Featuring the sweet-tart flavor of blood oranges and a subtle herbal note from fresh rosemary, this homemade marmalade strikes a perfect balance of bright citrus and earthy sophistication. The inclusion of lemon adds a hint of tang, while slow simmering brings out a luxurious, jammy consistency. Simple yet refined, this recipe takes just a little over an hour of cooking time and yields a generous batch to enjoy or gift. Spread it on toast, pair it with cheeses, or use it as a glaze for roasted meats—this marmalade is as versatile as it is delightful. Whether you're a seasoned canning enthusiast or a marmalade novice, this recipe is a must-try for capturing the taste of sunshine in a jar!
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Ingredients
- 6 whole Blood oranges
- 1 whole Lemon
- 4 cups Granulated sugar
- 4 cups Water
- 2 sprigs Fresh rosemary
Directions
Step 1
Wash the blood oranges and lemon thoroughly to remove any wax or residue. Pat them dry with a clean kitchen towel.
Step 2
Using a sharp knife, thinly slice the blood oranges and lemon, including the peel, into small half-circle or quarter-circle slices. Remove and discard any seeds as you go.
Step 3
Place the sliced oranges and lemon in a large, heavy-bottomed pot. Add the water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 30 minutes, stirring occasionally, until the citrus peels have softened.
Step 4
Add the sugar to the pot, stirring until it has completely dissolved. Add the fresh rosemary sprigs, ensuring they are fully submerged in the liquid.
Step 5
Continue to simmer the mixture on low to medium heat for 60 more minutes, stirring frequently to prevent burning. The mixture should thicken and reach a jelly-like consistency.
Step 6
Remove the rosemary sprigs from the pot and discard them. Test the marmalade's doneness by placing a small spoonful on a chilled plate. Let it sit for a minute; if it wrinkles slightly when touched, it is ready. If it is still runny, continue cooking for another 5-10 minutes and test again.
Step 7
Carefully ladle the hot marmalade into sterilized glass jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, seal tightly with lids, and let cool completely at room temperature.
Step 8
Store the marmalade in a cool, dark place for up to 6 months, or refrigerate once opened. Enjoy with your favorite foods!
Nutrition Facts
| Serving size | (3020g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3666.4 |
| Total Fat 1.9g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 30.2mg | 0% |
| Total Carbohydrate 956.7g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 904.3g | |
| Protein 10.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 589.4mg | 0% |
| Iron 2.3mg | 0% |
| Potassium 2314.6mg | 0% |
Source of Calories