Meyer Lemon, Ruby Grapefruit & Rosemary Marmalade

Meyer Lemon Grapefruit & Rosemary Marmalade
Print Recipe
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.
Servings
1 1/2-2 cups
Servings
1 1/2-2 cups
Meyer Lemon Grapefruit & Rosemary Marmalade
Print Recipe
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.
Servings
1 1/2-2 cups
Servings
1 1/2-2 cups
Ingredients
Servings: cups
Instructions
  1. Wash the Meyer lemons and cut them into very thin slices, making sure to remove any seeds.
  2. Cut the grapefruit into quarters, and slice each quarter thinly, removing any seeds.
  3. Place the fruit in a saucepan large enough to hold them in roughly a single layer.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the heat and transfer the marmalade into a clean jar or other container with an airtight lid.
  8. This marmalade can be refrigerated for up to 60 days.
Recipe Notes

Note: Makes about 1½ to 2 cups

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