Lavender Orange Marmalade adds a touch of floral tones to the traditional sweet citrus taste of orange marmalade.
Yes, I put flowers in my jam. I have made Lavender Red Grape Jelly before, but this time I had some beautiful oranges from my local CSA so marmalade it was.
If you have never canned before, or need a refresher, I recommend these Water Bath Canning instructions from Fresh Preserving.
[clickToTweet tweet=”Add a hint of floral goodness to the sweet citrus taste of oranges in this Lavender Orange Marmalade recipe. #oranges #recipe” quote=”Add a hint of floral goodness to the sweet citrus taste of oranges in this Lavender Orange Marmalade recipe.” theme=”style2″]
based on recipe in Ball Blue Book Guide to Preserving
recipe requires 12-18 hours of marinating time before cooking
- 5 large oranges
- 1 medium lemon
- 3 cups water
- 4-5 stalks fresh lavender blossoms
- 6-7 cups sugar
Remove zest from oranges with a vegetable peeler with as little white pith as possible. Slice into thin strips and place in a medium saucepan.
Peel the pith off of the oranges and discard. Roughly chop the orange pulp, discard any seeds. Add pulp to the orange peel.
Thinly slice a lemon, discard seeds. Add to the saucepan.
Add the water to the saucepan. Bring to a boil, reduce heat and let simmer for 5 minutes. Pour into a non-metal bowl, add lavender blossom stalks.
Cover and let sit for 12-18 hours.
Place 2 or 3 metal spoons in the freezer about 1 hour before cooking. Sterilize canning jars.
Remove lavender stalks. Measure fruit and liquid and pour into a large pot. Add 1 cup of sugar for every cup of mixture.
Bring to a boil over high heat, stirring constantly. Continue cooking as mixture thickens. To test for gelling point, pour a small amount of marmalade onto one of the frozen spoons to cool quickly. Pour off of the spoon, if it is thin and syrupy keep cooking. It is done when the cooled marmalade pours off in a sheet or clump.
Add to jars and process in a boiling water canner for 10 minutes for half pint jars.
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