I love the flavor combination of lemon and rosemary. This unique marmalade goes great with roast chicken, herbed pork roast, lamb chops or a savory biscuit.—Birdie Shannon, Arlington, Virginia
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- 7 medium lemons (about 2 pounds)
- 1/2 teaspoon baking soda, divided
- 7 cups water
- 4 cups sugar
- 4 teaspoons minced fresh rosemary
- 2 drops yellow food coloring, optional
- 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. Yield: 5 half-pints.
Originally published as Lemon-Rosemary Marmalade in Canning & Preserving 2014 Bookazine 2014, p20
Reviews for Lemon-Rosemary Marmalade
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Reviewed Sep. 19, 2015
"Tastes good, but it's pretty liquid still. Even the small remainder I stuck in the fridge. Wondering if it's missing a step? No pectin? Is that right?"