Blood Orange Marmalade With Rosemary: A Taste of Sunshine

I remember my grandmother’s pantry, a fragrant haven of preserved delights. Jars of jewel-toned jams and marmalades lined the shelves, each a testament to her love for capturing the essence of each season. This Blood Orange Marmalade with Rosemary is my attempt to recreate that magic – to bottle the vibrant energy of winter citrus and the earthy comfort of rosemary into a spread that brightens even the greyest of days. The intense color and unique flavor combination always remind me of her, standing in her sun-drenched kitchen, a smile on her face, stirring a bubbling pot of something wonderful. It’s more than just marmalade; it’s a connection to my past.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes (plus overnight resting)
• Total Time: 13 hours (includes resting time)
• Yield: Approximately 5 half-pint jars
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 7 blood oranges, thinly sliced
• 1 lemon, thinly sliced
• 2 cups water
• Granulated sugar (amount will depend on the volume of the cooked citrus mixture – see instructions)
• 2 sprigs rosemary

Equipment Needed

• Non-reactive pan (stainless steel or enamel-coated)
• Sterilized jars (approximately 5 half-pint jars)
• Large pot for water bath canning
• Jar lifter
• Ladle
• Thermometer (optional, for checking gel stage)

Instructions

1. Prepare the Citrus: Thinly slice the blood oranges and lemon. Aim for slices that are almost paper-thin to allow for optimal softening during cooking. Remove any seeds.

2. Initial Cook: Place the sliced blood oranges, lemon, and water into a non-reactive pan. Ensure the pan is large enough to accommodate the mixture without overflowing during boiling.

3. Simmer and Rest: Cook the citrus mixture over low heat for 1 hour, stirring occasionally to prevent sticking. The citrus should soften considerably. Turn off the heat, cover the pan, and let the mixture sit overnight at room temperature. This allows the flavors to meld and the citrus to further soften, extracting the pectin needed for setting.

4. Sterilize Jars: Sterilize the jars by placing them in boiling water for 15 minutes. This step is crucial for preventing spoilage.

5. Scald Lids: Do not boil the canning lids, as this can damage the sealing compound. Instead, scald them in the just-boiled water after the heat is turned off. Leave the jars and lids in the hot water until needed.

6. Measure and Calculate Sugar: After the resting period, measure the volume of the cooked citrus pulp, rind, and liquid. This is a critical step because the amount of sugar needed depends on this measurement. For every cup of citrus mixture, add ¾ cup of sugar. This ratio ensures the marmalade sets properly and has the right balance of sweetness and tartness.

7. Second Cook: Return the citrus mixture and the sugar to the pot over medium-high heat. Add the rosemary sprigs.

8. Bring to Boil and Simmer: Bring the mixture to a low boil, stirring often to prevent the sugar from scorching. Once boiling, reduce the heat to a low simmer and cook for 20 minutes, stirring occasionally.

9. Gel Test: Turn off the heat. Test for gel by placing a small spoonful of the marmalade on a plate and putting it in the freezer for one minute. The marmalade should form a skin and wrinkle when pushed with your finger. Alternatively, if you are familiar with the “sheeting” test, dip a cool metal spoon into the marmalade and hold it horizontally; the marmalade should drip off in a sheet rather than individual drops. If the marmalade has not reached the gel stage, return it to the heat and test again every few minutes until it sets.

10. Remove Rosemary and Ladle: Once the gel stage has been reached, turn off the heat and remove the rosemary sprigs. Ladle the hot marmalade into the clean, sterilized jars, leaving about ¼ inch of headspace at the top.

11. Process in Water Bath: Process the filled jars in a boiling water bath for five minutes. The water should be at a full rolling boil and cover the jars by at least one inch. Use a jar lifter to carefully lower and remove the jars.

12. Cool and Check Seal: Place the jars on a towel-lined surface to cool completely. As they cool, you should hear a “pop” sound as the lids seal. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid flexes up and down, it is not sealed, and the jar should be refrigerated and used promptly, or reprocessed with a new lid.

Expert Tips & Tricks

• Slicing the Citrus: Use a mandoline or a very sharp knife to ensure uniform and thin slices of the citrus. This helps with even cooking and pectin extraction.
• Sugar Adjustment: While the 3/4 cup sugar to 1 cup citrus ratio is standard, you can adjust it slightly to your taste. If your blood oranges are particularly tart, you might add a tablespoon or two more sugar.
• Rosemary Infusion: For a more subtle rosemary flavor, add the rosemary during the last 10 minutes of simmering instead of the entire cooking time.
• Foam Removal: If foam forms on the surface of the marmalade during cooking, skim it off with a spoon before ladling it into the jars.
• Jar Warmth: Before filling, make sure your jars are still warm. Filling cold jars with hot marmalade can cause them to crack.

Serving & Storage Suggestions

This Blood Orange Marmalade with Rosemary is delicious on toast, scones, croissants, or muffins. It also pairs well with cheeses, especially goat cheese or brie. It can be used as a glaze for meats, particularly duck or pork. Store unopened jars of marmalade in a cool, dark place for up to one year. Once opened, refrigerate and use within a few weeks.

Nutritional Information

(Estimated, per tablespoon)

Nutrient	Amount per Serving	% Daily Value
Calories	50 kcal	3%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1mg	0%
Total Carbohydrate	13g	4%
Dietary Fiber	0g	0%
Sugars	12g	–
Protein	0g	0%

Variations & Substitutions

• Other Citrus: Experiment with other citrus fruits, such as Seville oranges (the classic marmalade choice), grapefruits, or tangerines. Adjust the sugar level as needed based on the tartness of the fruit.
• Spices: Add other spices, such as a cinnamon stick, star anise, or a pinch of cardamom, for a different flavor profile.
• Herbs: Try other herbs, such as thyme or bay leaf, instead of rosemary.
• Liquor: Add a tablespoon or two of Grand Marnier or Cointreau to the marmalade after it has reached the gel stage for an extra layer of flavor.
• Low Sugar: For a lower sugar marmalade, use a sugar substitute designed for jam and marmalade making. Be aware that this may affect the setting of the marmalade.

FAQs (Frequently Asked Questions)

Q: Why is my marmalade not setting?
A: Several factors can prevent marmalade from setting, including insufficient pectin, not enough sugar, or undercooking. Ensure you are using the correct ratio of sugar to citrus and that you cook the marmalade to the gel stage.

Q: Can I use frozen blood oranges?
A: While fresh blood oranges are ideal, you can use frozen blood oranges. Thaw them completely before using and be aware that they may release more liquid than fresh oranges, so you may need to adjust the cooking time.

Q: Do I have to process the marmalade in a water bath?
A: Processing in a water bath ensures a longer shelf life and seals the jars properly. If you don’t process the jars, you should refrigerate the marmalade and use it within a few weeks.

Q: Can I make this marmalade without rosemary?
A: Yes, you can omit the rosemary if you prefer. The marmalade will still be delicious.

Q: What can I do with marmalade that didn’t set?
A: If your marmalade didn’t set, you can re-cook it. Add a tablespoon of lemon juice or a small amount of pectin and bring it back to a boil, testing for gel stage again. Alternatively, use it as a sauce for desserts or meats.

Final Thoughts

I hope this recipe inspires you to create your own batch of Blood Orange Marmalade with Rosemary. It’s a rewarding process that fills your kitchen with wonderful aromas and results in a truly special condiment. Don’t be afraid to experiment and adjust the recipe to your liking. And most importantly, share your creation with friends and family – they’ll thank you for it! Enjoy this taste of sunshine!