LEMON-ROSEMARY MARMALADE
I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. -Birdie Shannon, Arlington, Virginia
Provided by Taste of Home
Time 2h25m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
asad nawaz
[email protected]This is a must-try recipe for any marmalade lover!
Majharul Khan
[email protected]I've made this marmalade several times now and it always turns out great. It's a great way to use up extra lemons.
Morsalin Bokul
[email protected]This marmalade is delicious! I love the combination of lemon and rosemary. It's perfect for breakfast or brunch.
Bridgette Bre
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rosemary, but I'm so glad I did! The rosemary flavor is subtle and really complements the lemon.
Mikey Rideaux
[email protected]This is a great recipe for a homemade gift. I made a batch for my friends and family and they all loved it.
Carla Scott
[email protected]I love this recipe! It's so easy to make and the marmalade turns out perfect every time. I've used it on toast, scones, and even in a marinade for chicken. It's always a hit!
mdrasel 30
[email protected]This lemon rosemary marmalade is a delightful treat! The zesty lemon and fragrant rosemary flavors blend perfectly, creating a unique and refreshing taste. It's the perfect addition to toast, scones, or even grilled fish.