Rosemary Orange Marmalade

Rosemary Orange Marmalade

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

Directions:
Steep 1 sprig of rosemary in the boiling water for 30 minutes; discard the herb sprig. 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.
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.
Add the pectin and boil for exactly 1 minute. Place a sprig of rosemary in each of 4 half−pint jars and
pour the marmalade over them. Seal.
Rosemary Orange Marmalade 140
Rosy Peach Conserve