Lemon-Rosemary Marmalade
TOTAL TIME: Prep: 2-1/4 hours Process: 10 min.
YIELD: 5 half-pints.
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
Ingredients
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7 medium lemons (about 2 pounds)
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1/2 teaspoon baking soda, divided
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7 cups water
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4 cups sugar
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4 teaspoons minced fresh rosemary
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2 drops yellow food coloring, optional
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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