Blood Orange Marmalade with Rosemary
Elevate your breakfast or cheese board with this irresistible Blood Orange Marmalade with Rosemary, a vibrant and aromatic twist on the classic preserve. Featuring the sweet-tart flavor of blood oranges and a subtle herbal note from fresh rosemary, this homemade marmalade strikes a perfect balance of bright citrus and earthy sophistication. The inclusion of lemon adds a hint of tang, while slow simmering brings out a luxurious, jammy consistency. Simple yet refined, this recipe takes just a little over an hour of cooking time and yields a generous batch to enjoy or gift. Spread it on toast, pair it with cheeses, or use it as a glaze for roasted meats—this marmalade is as versatile as it is delightful. Whether you're a seasoned canning enthusiast or a marmalade novice, this recipe is a must-try for capturing the taste of sunshine in a jar!
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Recipe Information
Ingredients
- 6 whole Blood oranges
- 1 whole Lemon
- 4 cups Granulated sugar
- 4 cups Water
- 2 sprigs Fresh rosemary
Instructions
Wash the blood oranges and lemon thoroughly to remove any wax or residue. Pat them dry with a clean kitchen towel.
Using a sharp knife, thinly slice the blood oranges and lemon, including the peel, into small half-circle or quarter-circle slices. Remove and discard any seeds as you go.
Place the sliced oranges and lemon in a large, heavy-bottomed pot. Add the water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 30 minutes, stirring occasionally, until the citrus peels have softened.
Add the sugar to the pot, stirring until it has completely dissolved. Add the fresh rosemary sprigs, ensuring they are fully submerged in the liquid.
Continue to simmer the mixture on low to medium heat for 60 more minutes, stirring frequently to prevent burning. The mixture should thicken and reach a jelly-like consistency.
Remove the rosemary sprigs from the pot and discard them. Test the marmalade's doneness by placing a small spoonful on a chilled plate. Let it sit for a minute; if it wrinkles slightly when touched, it is ready. If it is still runny, continue cooking for another 5-10 minutes and test again.
Carefully ladle the hot marmalade into sterilized glass jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, seal tightly with lids, and let cool completely at room temperature.
Store the marmalade in a cool, dark place for up to 6 months, or refrigerate once opened. Enjoy with your favorite foods!
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 956.7 g | 348% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 904.3 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
