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Rosemary Orange Marmalade


  • 5 sprigs fresh rosemary
  • 2 cups boiling water
  • 4 or 5 oranges
  • 3 cups granulated sugar
  • 3 ounces liquid pectin


  1. Steep 1 sprig of rosemary in the boiling water for 30 minutes; discard the herb sprig.
  2. Peel the zest from the oranges, removing as little pith as possible; julienne thinly and place in a saucepan with water to cover. Simmer, covered, about 1/2 hour or until tender.
  3. Drain and reserve. With a sharp knife free the orange sections from their membranes. Seed the oranges and dice coarsely, then transfer to a non-aluminum saucepan with the rosemary infusion and the sugar and bring to a boil. Boil, stirring frequently, for 35 minutes.
  4. Add the pectin and boil for exactly 1 minute.
  5. Place a sprig of rosemary in each of 4 half-pint jars and pour the marmalade over them. Seal.

Source: The Herbal Pantry

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