Rosemary-Infused Blood Orange Marmalade
Experience the vibrant and unique flavor profile of this Rosemary-Infused Blood Orange Marmalade. The sweet, tart taste of blood oranges paired with the aromatic essence of rosemary creates a marmalade that is not only visually stunning with its rich crimson hue but also an exquisite complement to cheeses, toast, and meat dishes. This recipe transforms seasonal blood oranges into a stunning preserve that captures the essence of winter citrus. With a touch of lemon for brightness, this marmalade brings a gourmet touch to your breakfast table or makes for an exquisite gift come the holiday season.
80
Servings
50
Calories
5
Ingredients
Ingredients
Blood Oranges
7 (Thinly sliced)
Lemon
1 (Thinly sliced)
Water
2 cups (N/A)
Sugar
3/4 cup per cup of citrus mixture (N/A)
Rosemary
2 sprigs (N/A)
Instructions
1
Thinly slice the blood oranges and lemon, and place them into a non-reactive saucepan with the water. Cook on low heat for 1 hour, stirring occasionally. After cooking, turn off the heat, cover the pan, and let the mixture rest overnight to allow the flavors to meld.
2
Prepare your canning jars by sterilizing them in boiling water for 15 minutes. For the canning lids, do not boil; instead, scald them in the hot water after taking it off the heat. Keep the jars and lids in the hot water until you're ready to use them.
3
The next day, measure the total volume of the citrus mixture (pulp, rind, and liquid). For every cup of this mixture, add 3/4 cup of sugar.
4
Return the citrus mixture and sugar to the pot over medium-high heat, adding the rosemary sprigs. Bring this mixture to a low boil, stirring frequently to prevent sticking. Once boiling, reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
5
Turn off the heat and perform a gel test by placing a small spoonful of the marmalade onto a plate and putting it in the freezer for one minute. If it forms a skin and wrinkles when pushed, it’s ready. If not, return to the heat and test again in a few minutes.
6
Once the marmalade reaches the gel stage, turn off the heat and carefully remove the rosemary. Ladle the hot marmalade into the sterilized jars, ensuring to leave some headspace.
7
Process the jars in a boiling water bath for 5 minutes, ensuring the water covers the jars by at least one inch. Once processed, let the jars cool completely before storing.
Nutrition Information
0.125
Fat
12.5
Carbs
0.25
Protein
0.625
Fiber
12.5
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Rosemary-Infused Blood Orange Marmalade?
It is a gourmet citrus preserve that combines the sweet and tart flavors of blood oranges with the aromatic essence of fresh rosemary.
How many blood oranges are required for this recipe?
You will need 7 blood oranges, which should be thinly sliced for the marmalade.
Why is lemon added to the marmalade?
One thinly sliced lemon is added to provide brightness and balance the sweetness of the oranges.
What is the initial cooking time for the citrus?
The sliced oranges and lemon should be cooked in water on low heat for 1 hour.
Why does the mixture need to rest overnight?
Resting the mixture overnight allows the citrus flavors to meld and the rinds to soften properly.
How much sugar should I add to the recipe?
The sugar amount depends on the volume of the cooked citrus; you should add 3/4 cup of sugar for every 1 cup of the citrus mixture.
When do I add the rosemary sprigs?
Add the rosemary sprigs the next day when you return the citrus mixture and sugar to the pot.
How long should the marmalade simmer after adding sugar?
It should simmer for approximately 20 minutes over medium-high heat while stirring frequently.
How can I tell if the marmalade has reached the gel stage?
Perform a gel test by placing a spoonful on a cold plate in the freezer for one minute; if it wrinkles when pushed, it is ready.
Should I leave the rosemary sprigs in the finished jars?
No, the rosemary sprigs should be carefully removed once the marmalade reaches the gel stage before canning.
How do I sterilize the canning jars?
Boil the jars in water for 15 minutes before use to ensure they are properly sterilized.
How should I prepare the canning lids?
Do not boil the lids; instead, scald them in hot water after removing the water from the heat source.
What is the serving size for this marmalade recipe?
The recipe is designed to yield approximately 80 servings.
How many calories are in a serving of this marmalade?
There are approximately 50 calories per serving.
What is the carbohydrate content per serving?
Each serving contains approximately 12.5 grams of carbohydrates.
How much sugar is in each serving?
Each serving contains 12.5 grams of sugar.
Does this marmalade contain any fat?
It contains a negligible amount of fat, approximately 0.125 grams per serving.
What are the recommended uses for this marmalade?
It is an excellent complement to cheeses, toast, and various meat dishes.
What kind of saucepan should I use for cooking?
A non-reactive saucepan should be used to prevent any metallic taste from the citrus acid.
How much water is used in the initial cooking step?
The recipe calls for 2 cups of water to be mixed with the sliced citrus.
What is the processing time in the water bath?
The filled jars should be processed in a boiling water bath for 5 minutes.
How much water should cover the jars during processing?
Ensure the water covers the jars by at least one inch in the boiling water bath.
Is there any protein in this marmalade?
There is a very small amount of protein, approximately 0.25 grams per serving.
What gives the marmalade its rich color?
The rich crimson hue is naturally derived from the use of fresh blood oranges.
Can this marmalade be used as a gift?
Yes, its unique flavor and visual appeal make it a perfect gourmet gift for the holiday season.
How many ingredients are in this recipe?
The recipe uses 5 main ingredients: blood oranges, lemon, water, sugar, and rosemary.
What should I do after the 5-minute water bath processing?
Let the jars cool completely on a counter before checking the seals and storing them.
Is there fiber in the blood orange marmalade?
Yes, there is approximately 0.625 grams of fiber per serving.
What is the recipe category?
This recipe is categorized under Citrus Preserves.
Do I need to leave headspace in the jars?
Yes, when ladling the hot marmalade into sterilized jars, ensure you leave appropriate headspace.