Calendula and Citrus Marmalade
Zingy and sweet (but not overly sweet) cheerful orange calendula citrus marmalade
Ingredients
- 8 oranges
- 2 lemons
- 1 cup fresh or dried calendula petals Do not use the center of the calendula flower, it is bitter. Petals only.
- 4 cups white sugar
- 1 box low-sugar pectin or Sure-Jell no-sugar pectin
- 2.5 cups water or orange juice
- .5 tsp salt
- 1 tsp butter
Instructions
- Zest the lemons and orange peels into a bowl. Cut any long strips to ½ inch. A citrus zester makes it easy to zest (we don't want any white part of the peel for this recipe).
- Cut the lemons and oranges into supremes (see video link below of how to cut supremes) and squeeze juice. Chop supreme sections into small pieces ½ or less.
- Simmer the zested peel and water for 5 minutes.
- Add the fruit and juice and calendula petals and simmer for 10 minutes.
- Add pectin, half cup of sugar, and the butter and bring to a rolling boil. Add the remaining sugar and return to a rolling boil for one minute. Remove from heat.
- Ladle the mixture into ½ pint jars leaving ¾ inch room at the top. Process in a boiling water canner for 20 minutes. Remove and let cool overnight.
Notes
This recipe is based on and inspired by a recipe for orange marmalade from Broken Teepee.
Whole Foods has a video of how to cut citrus supremes.
Do you have a favorite marmalade? Questions? Let us know in the comments below.
