Ingredients for Blood Orange Marmalade With Rosemary
- 1kg blood oranges
- 1 lemon
- 4 cups water
- ¾ cup (approximately 150g) granulated sugar per cup of citrus mixture
- 2 sprigs fresh rosemary
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How to Make Blood Orange Marmalade With Rosemary
- Thinly slice 1kg blood oranges and 1 lemon. Place in a large, non-reactive saucepan with 4 cups of water. Heat over low heat.
- Cook for 1 hour, stirring occasionally, until the oranges are softened.
- Remove from heat and let the mixture sit, covered, overnight in the refrigerator.
- Sterilize jars and lids by boiling them in water for 15 minutes. Remove from water and set aside.
- Measure the citrus pulp, rind, and liquid. You should have approximately 6 cups.
- For every cup of citrus mixture, add ¾ cup (approximately 150g) granulated sugar. Add the sugar to the pot with the citrus.
- Return the pot to medium-high heat. Add 2 sprigs fresh rosemary.
- Bring to a low boil, stirring frequently to dissolve the sugar.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the marmalade thickens.
- Perform the wrinkle test: Place a small spoonful of marmalade on a chilled plate. If it wrinkles when pushed after a minute in the freezer, it's ready.
- If not ready, continue simmering and test again in a few minutes.
- Once the marmalade reaches setting point, remove from heat and remove rosemary sprigs.
- Carefully ladle the hot marmalade into the sterilized jars, leaving about ½ inch headspace.
- Wipe jar rims clean. Seal with lids and process in a boiling water bath for 5 minutes.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
0g
Carbs
0g