The Washington Post

Lemon-Rosemary Marmalade

Lemon-Rosemary Marmalade 12.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

May 4, 2020

Sweet, with a savory edge, this marmalade is good on buttered toast, in the dimples of a thumbprint cookie, in a cocktail, or as a glaze for roasted chicken or pork. If you don’t like rosemary, you can omit it, but don’t skip the salt. The lemons must be sliced very thinly and simmered over low heat until the pith is translucent to avoid bitterness.

Storage Notes: The marmalade can be refrigerated for up to 2 months.


Servings:
12 - 24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-24 servings; makes about 1 1/2 cups, or 12 2-tablespoon servings

Ingredients
  • 3 lemons, preferably organic and Meyer (8 ounces/250 grams total)
  • 4 1/2 cups water, divided
  • 1 cup (8 ounces/200 grams) granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon minced fresh rosemary

Directions

Thoroughly wash the lemons. Using a sharp paring knife, cut the stem and pointed end off each lemon, deep enough to expose the flesh. Quarter each lemon lengthwise, from top to bottom. Lay each quarter on the cutting board and remove the thin center core of the lemon. (This pithy part usually holds most of the seeds, but pick out any other lingering seeds, too.) Repeat with remaining quarters. Then, slice each quarter very thinly across, as close to 1/8-inch as possible. You should have about 1 1/3 cups (200 grams/7 ounces) of lemon slices.

Transfer the sliced lemons to a wide saucepan. Add 2 cups of water and bring to a boil over high heat. Decrease the heat to medium, and simmer for about 5 minutes. Turn off the heat.

Strain the lemons, rinse briefly under cool, running water, and then return them to the saucepan. Add the sugar, the remaining 2 1/2 cups of water and the salt. Bring to a boil over high heat, and then reduce the heat to medium-low and simmer, stirring often, until lemons look visibly softened, about 20 minutes. Reduce the heat to low and simmer, stirring often, until the lemon rinds look translucent and syrup has thickened considerably, another 10 minutes.

Turn off the heat. Taste one piece of lemon; it should be sweet, not too bitter, and just a bit softer than an al dente noodle.

Stir in the rosemary, then transfer the marmalade into a lidded container or jar and refrigerate until needed.

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Recipe Source

From food writer and former pastry chef Daniela Galarza.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 80


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 62mg 3%

Total Carbohydrates: 20g 7%

Dietary Fiber: 1g 4%

Sugar: 17g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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