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
Total TimePrep: 2-1/4 hours Process: 10 min.
- 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.
Editor's NoteThe processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts2 tablespoons: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 16mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.
Originally published as Lemon Rosemary Jam in Canning & Preserving 2014 Bookazine
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