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″]
Lavender Orange Marmalade
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.
If you have ever considered hosting a party — and you post regularly about food, then we need your help! This is what is required to be a host of Tasty Tuesday parties:
You are committing to posting every Tuesday at 8 am EST a recipe post (either a recipe, a round-up of recipes, or features from the previous party) and pinning 25 recipes that are linked up to this party to our Tasty Tuesday’s board. You would be part of our Facebook group where you would receive the scripts and be assigned the numbers you would pin. Tammy’s email is firstname.lastname@example.org. Thank you!
PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!
- PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.
- Please link up to three food-related posts that have never been linked up here before. Posts containing alcohol also will not be pinned.
- Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.
- As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
- Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
- By linking up, you agree to let any of the hosts or co-hosts use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
- If you include your e-mail in the linky form below you will be added to a weekly reminder e-mail when the link party goes live. Your e-mail will not to added to any other lists or given out.