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Friday, April 23, 2010

Lemon, Pineapple and Rosemary Marmalade

I created this blog so I could share recipes like this one. The basic structure of the recipe comes from Food In Jars Three Citrus Marmalade. One of the things I love about canning is that you can use a recipe structure and build your own flavors into it. Here I used seven lemons I had to use up, a can of crushed pineapple (I told you I'm not a purist!), and some rosemary from my garden. I have recently tried adding mint and ginger to different marmalade recipes and was disappointed that the herb's flavor was not more noticeable. This time I added quite a bit, and the results are yummy!
I don't have much experience in creating a blog. This one has been a bit of a challenge. I have the promise of some technical help, and I will be using it! I felt some urgency to get this posted because I really want to participate in the Tigress in Jam Can Jam. This month's theme ingredient is herbs. When I first started canning, the theme was citrus. Can you imagine my joy as I searched for marmalade recipes and came upon the Can Jam wrap up for citrus? So much goodness! Thanks to all of you who inspired me to both can and blog!

Lemon, Pineapple and Rosemary Marmalade
7 lemons
1 20 oz. can of crushed pineapple in juice
2 Tbsp. chopped fresh rosemary
6 cups sugar
Wash and dry the fruit and strip away the zest. I have a tool that cuts the zest into strips while you peel. If you don't have such a tool, peel the zest in a thin layer and cut into strips.

Place the zest into a medium saucepan with 6 cups of cold water and bring to a boil. Simmer for 30 minutes. Drain the zest, reserving the liquid.
While the zest is simmering, cut the fruit into supremes. Do this by cutting away the pith, then cutting the segments from between the membranes. Be sure to remove all the seeds.

Once the zest is drained, in a large stainless steel or enameled pot, combine the zest, lemon segments, pineapple with juice, rosemary, 4 cups of the zest liquid and 6 cups of sugar. Stir and bring to a boil. Allow to boil vigorously until the mixture reaches 220 degrees. This will take 30 to 40 minutes. Once it hits 220, you can test the consistency by placing some saucers in the freezer and placing a dab of the marmalade on the chilled saucer. If it wrinkles when you push it, you are there! I have found that my thermometer reads 222 when I reach the consistency that I want.

While the marmalade is coming up to temp, wash and sterilize your jars, prepare lids and start heating your water bath. I like to sterilize my jars in a 200 degree oven for about 20 minutes. This way my jars are ready for several batches and will wait for me.

Remove the marmalade from the heat and let stand 1 minute, then stir to distribute all the tasty bits. Fill prepared jars, wipe rims and apply lids and screw rings. Place in boiling water bath and allow to process for 5 minutes from the time the water starts to boil.

When time is up, gently lift the jars and set on a towel to cool. When cool to the touch, check the seal, wipe away any residual moisture and label. Some marmalade will take a couple of weeks to set. Enjoy!

Makes 6 half-pints.

1 comment:

  1. Nice post! I'm going to make toast tonight and try out Lemon, Pineapple and Rosemary Marmalade!