Ingredients
- 5 Sunkist® Cara Cara oranges, sliced about 1/4” thick and cut in quarters
- 3 1/2 cups granulated sugar
- 3 cups water
- 1 Sunkist® lemon, juice and zest
- 2 Tbsp rosemary leaves, chopped
Cara Cara Orange Rosemary Marmalade
By Chef Bruce Kalman
Cook: 60 mins
Serves: 8
Directions
- In a sauce pot, combine all ingredients and cook at a low boil, periodically scraping down the sides of the pot.
- Cook to reduce mixture to a syrupy consistency, about 30 minutes to 1 hour.
- To check if mixture is finished cooking, spoon a little onto a cold plate and place in the refrigerator for about 5 minutes. The marmalade should then have a gelatinous consistency.
- When finished cooking, remove pot from heat and cool.
- Follow standard canning procedure.
