Lemon-Rosemary Marmalade Recipe

Recipe By Slurrp

Lemon-Rosemary Marmalade is a tangy and aromatic spread made with fresh lemons and fragrant rosemary. This marmalade has a perfect balance of sweet and tart flavors, with a hint of herbal notes from the rosemary. It is a versatile condiment that can be enjoyed on toast, scones, or used as a glaze for roasted meats. The bright yellow color and refreshing taste make it a delightful addition to any breakfast or brunch spread.

3.9
26 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Lemon-Rosemary Marmalade
plan
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ingredients serve

Ingredients for Lemon-Rosemary Marmalade Recipe

  • 0.80 Lemons
  • 0.40 cup Sugar
  • 1/5 cup Water
  • 0.40 tablespoon Fresh Rosemary Leaves, Chopped

Directions: 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.
Nutrition
value
846
calories per serving
39 g Fat7 g Protein118 g Carbs4 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    7g
  • Carbs
    118g
  • Fiber
    4g

MacroNutrients

  • Carbs
    118g
  • Protein
    7g
  • Fiber
    4g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    5mg
  • Vitamin A
    7mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    81mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    41mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    36mg
  • Manganese
    < 1mg
  • Phosphorus
    129mg
  • Selenium
    15mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp