Lemon-Rosemary Marmalade

Total Time

Prep: 2-1/4 hours Process: 10 min.


5 half-pints

Updated: Oct. 14, 2022
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
Lemon-Rosemary Marmalade Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

2 tablespoons: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 16mg sodium, 21g carbohydrate (20g sugars, 0 fiber), 0 protein.