Lemon-Rosemary Marmalade Recipe

Cooking Directions

• STEP 1.Start by washing and scrubbing the lemons thoroughly to remove any dirt or wax.
• STEP 2.Slice the lemons thinly, removing any seeds as you go.
• STEP 3.In a large pot, combine the sliced lemons, sugar, and water. Bring the mixture to a boil over medium heat, stirring occasionally.
• STEP 4.Once the mixture reaches a boil, reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the lemons are soft and the mixture has thickened.
• STEP 5.While the marmalade is simmering, prepare the rosemary by removing the leaves from the stems and chopping them finely.
• STEP 6.After the marmalade has thickened, stir in the chopped rosemary and cook for an additional 5 minutes.
• STEP 7.Remove the pot from the heat and let the marmalade cool for a few minutes.
• STEP 8.Transfer the marmalade to sterilized jars and seal tightly.
• STEP 9.Allow the marmalade to cool completely before storing it in the refrigerator.
• STEP 10.Serve the Lemon-Rosemary Marmalade on toast, scones, or use it as a glaze for roasted meats.
• STEP 11.Store the marmalade in the refrigerator for up to 2 weeks.

Cooking Tips

• Choose lemons that are firm and have a bright yellow color for the best flavor.
• Make sure to remove all the seeds from the lemons to avoid any bitter taste in the marmalade.
• Sterilize the jars before filling them with the marmalade to ensure proper preservation.

Storage and Serving

• Store the Lemon-Rosemary Marmalade in sterilized jars in the refrigerator.
• Serve the marmalade on toast, scones, or use it as a glaze for roasted meats.
• The marmalade can be stored in the refrigerator for up to 2 weeks.