Rosemary Orange Marmalade

Instructions

1. 1

   Source: The Herbal Pantry 5 sprigs fresh rosemary 2 cups boiling water 4 or 5 oranges 3 cups granulated sugar 3 ounces liquid pectin Steep 1 sprig of rosemary in the boiling water for 30 minutes; discard the herb sprig.

2. 2

   Peel the zest from the oranges, removing as little pith as possible; julienne thinly and place in a saucepan with water to cover.

3. 3

   Simmer, covered, about 1/2 hour or until tender.

4. 4

   Drain and reserve.

5. 5

   With a sharp knife free the orange sections from their membranes.

6. 6

   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.

7. 7

   Boil, stirring frequently, for 35 minutes.

8. 8

   Add the pectin and boil for exactly 1 minute.

9. 9

   Place a sprig of rosemary in each of 4 half-pint jars and pour the marmalade over them.