Clementine Rosemary Marmalade

makes about three pints

I used my recipe for meyer lemon, ginger & mint marmalade as a base for the ratios. As with that one, I’m going to try stirring a spoonful into some boiling water for a homemade herbal tea. A nice way to use up all this bounty, unless you decide to share a few jars with friends too.

Testing note: when I made this I added the rosemary needles whole, but after eating it for a week now, I realize I’d rather have chopped bits of rosemary in it, rather than whole needles, so I’ve tweaked that part of the recipe for you.

8 clementines (725 grams)

6-inch sprig fresh rosemary, needles removed and chopped

3 cups (600 grams) natural cane sugar

3 cups water

To prepare the clementine, cut off each of the ends. Slice the clementines in half lengthwise, then cut the halves into very thin slices—you should have about 5 cups worth.

Add the clementines, rosemary and water to a deep pot. Bring to a rolling boil over medium-high heat, and cook for 30 minutes until the rinds are very tender. Add a few splashes of water to the pot if the level falls too low and starts to dry up too much.

Stir in the sugar and bring back to a boil. Reduce the heat to a simmer and let cook until it thickens, 60-70 minutes.

Spoon the marmalade into clean, sterilzed jars and store in the refrigerator or process in a hot water bath for long term storage.