Meyer Lemon Grapefruit & Rosemary Marmalade
Tart, sweet, and savory herbs make this homemade marmalade a standout. This recipe makes a small amount that you can store in the fridge, and it tastes just as good on your toast as it will over ice cream, on a cake, or as a glaze for pork or chicken.
- 2 Meyer lemons
- 1 large ruby red grapefruit
- 1 cup granulated sugar
- 1/2 teaspoon Kosher salt
- 1 sprig fresh rosemary
- Wash the Meyer lemons and cut them into very thin slices, making sure to remove any seeds.
- Cut the grapefruit into quarters, and slice each quarter thinly, removing any seeds.
- Place the fruit in a saucepan large enough to hold them in roughly a single layer.
- Add enough water to cover and bring to a boil (about 2 cups). Reduce heat and simmer for about 5 minutes. Remove from the heat and strain, rinsing the fruit briefly in cold water.
- Add the fruit back to the pan with about 2 2/12 cups water, along with the sugar, salt, and rosemary. Bring to a boil, and then reduce heat to a medium-low setting. Simmer for about 20 minutes, stirring often. The fruit should be softened at this point.
- Turn the burner down to low, and continue to simmer for another 10 minutes or so, until the syrup has thickened. The rinds should looks translucent at this point.
- Remove from the heat and transfer the marmalade into a clean jar or other container with an airtight lid.
- This marmalade can be refrigerated for up to 60 days.
Note: Makes about 1½ to 2 cups
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