Lavender Orange Marmalade: a Classic with a Floral Twist

Lavender Orange Marmalade adds a touch of floral tones to the traditional sweet citrus taste of orange marmalade.

One of the most delicious ways to add a little extra flavor to jams and marmalades is to add some herbs or like I did in this case, edible flowers.

The lavender in this case adds a lovely floral undertone to the orange.

Fresh or Dried Lavender

I used fresh lavender for making this because my plant was in bloom. I know my plant has never been sprayed with pesticides so it is safe for consumption.

You can use dried lavender by placing about 1 tablespoon in a 2-3 inch square of cheesecloth tied with twine. Crush the blossoms by rubbing with your fingers a few times before adding to the oranges.

Tips for Making Orange Marmalade

This recipe requires you to precook the orange peel and then let it marinate in the fruit for 12-18 hours to soften it. I have found it the peel comes out better than cooking the jam immediately.

To test the gel of the marinade I use the frozen spoon method. Freeze a few metal spoons before starting the final cooking. Pour a small amount of jam into the frozen spoon and it will cook quickly. Turn the spoon sideways and let the jam drip off. If it pours off, keep cooking. It should hold together and come off in big drops.

If you have never canned before, or need a refresher, I recommend these Water Bath Canning instructions from Fresh Preserving. This recipe makes about five 1-cup jars.

You can make a smaller batch and skip the canning process, just keep the jam in the fridge. But, it is literally nothing more than boiling the jars gently in water.

Recipe

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Ingredients

 

• 5 large oranges
• 1 medium lemon
• 3 cups water
• 4-5 stalks fresh lavender blossoms (or dried see note)
• 6-7 cups sugar

Instructions

 

• 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 inn the saucepan.
• 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 3 or 4 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 (aka 1 cup jelly jars).

Notes

Dried lavender blossoms can also be used. Place about 1 tablespoon in a small square of cheesecloth secured with kitchen twine. Crush it slightly to release the oils and use as you would the fresh lavender.

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Until next time, happy eating!
~Audrey