Best 2 Herbed Garden Marmalade Recipes
Indulge in a delightful culinary journey with our Herb-Garden Marmalade, a vibrant symphony of flavors that will tantalize your taste buds. Crafted with a medley of fresh herbs, tangy citrus, and the natural sweetness of sugar, this marmalade is a versatile delight that can elevate your breakfast toast, scones, and desserts to new heights. Discover two variations of this enchanting marmalade: the classic Herb-Garden Marmalade, bursting with the aromatic essence of lemon thyme, sage, and rosemary, and the zesty Orange-Scented Herb-Garden Marmalade, where the vibrant notes of orange peel and orange blossom water create a captivating citrus twist. Whichever you choose, embark on a culinary adventure that will leave you craving more.
Here are our top 2 tried and tested recipes!
HERBED GARDEN MARMALADE
This is a wonderful marmalade recipe using fresh garden grown tomatoes, lemon, garlic and fresh herbs. Delicious on toast or crackers. Courtesy Jams and Jellies Made Pure and Simple, by Ball Home Canning.
Provided by BecR2400
Categories Lemon
Time 1h
Yield 5 8-ounce jars
Number Of Ingredients 8
Steps:
- Prepare home canning jars and lids according to manufacturer's instructions. (*See tips below).
- Place prepared tomatoes in large saucepot; cover and simmer 10 minutes.
- Combine cooked tomatoes, lemon peel, lemon juice, garlic, herbs and pectin in a large saucepot.
- Bring mixture to a boil, stirring constantly. Add sugar, stirring until dissolved.
- Returrn to a rolling boil. Boil hard one minute, stirring constantly.
- Remove from heat and skim foam, if necessary.
- Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
- Adjust caps.
- Process 10 minutes in a boiling water canner.
- Yield: about five 8-ounce jars.
- TIPS:.
- *PREPARING JARS AND LIDS: Visually examine jars and sealing surfaces for nicks, cracks and sharp edges. Wash and rinse jars and lids. Heat jars and lids in a saucepot of simmering water (180 degrees F). Leave the jars and lids in hot water until ready to use. When preparing jelly, jars must be boiled 10 minutes to sterilize. Do not boil lids. Note: A dishwasher may also be used for heating jars. Jars should be washed and dried using a complete regular cycle. Keep jars in the closed dishwasher, removing one at a time as needed.
- *ADJUSTING CAPS: Wipe rim and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met---fingertip tight.
LEMON AND THYME APRICOT MARMALADE
I scoured the Internet to try to find a lemon and apricot marmalade using fresh apricots, but all I could find were recipes that used dried or had pectin added. So, I came up with this.
Provided by fay hutch
Categories Low Protein
Time 1h
Yield 5 1/2 1/2 pint jars
Number Of Ingredients 5
Steps:
- Before starting to cook anything, make sure the apricots are also chopped. This is a multitasking recipe!
- In a small sauce pan, simmer thyme and lemon seeds in 1 cup water 5 minute Remove thyme and keep water. Add lemon slices and lemon juice to water. Simmer on low 20 min uncovered.
- While the lemons are simmering, add sugar and 1/4 cup water to apricots in a large pot over medium heat. Cook until apricots are soft and start falling apart. It should be about the same amount of time the lemons are cooking. Add the lemons to the apricots, turn off heat, and let sit 10 minute.
- Bring mixture to a boil. Cook 10-12 minutes, stirring often.
- To preserve, use a RWB with 1/2 pint jars 10 minutes, then turn off heat and remove lid, let sit 5 minute.
Nutrition Facts : Calories 658.8, Fat 0.8, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 168.2, Fiber 4.4, Sugar 162.9, Protein 2.9
Tips:
- For the best flavor, use fresh, ripe herbs from your garden.
- If you don't have fresh herbs, you can use dried herbs, but use only 1/3 of the amount called for in the recipe.
- Be sure to wash the herbs thoroughly before using them.
- When making the marmalade, be careful not to overcook it. The marmalade is done when it reaches a temperature of 220°F (105°C) and has a thick, spreadable consistency.
- Let the marmalade cool completely before storing it in jars.
Conclusion:
Herb garden marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, muffins, or yogurt. It also makes a great gift for friends and family. With so many different herb combinations to choose from, you're sure to find a marmalade that you'll love.
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