{"id":17545,"date":"2018-02-20T05:00:00","date_gmt":"2018-02-20T13:00:00","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=17545"},"modified":"2023-10-18T07:35:48","modified_gmt":"2023-10-18T14:35:48","slug":"lavender-orange-marmalade","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/lavender-orange-marmalade\/","title":{"rendered":"Lavender Orange Marmalade: a Classic with a Floral Twist"},"content":{"rendered":"\n

Lavender Orange Marmalade adds a touch of floral tones to the traditional sweet citrus taste of orange marmalade.<\/p>\n\n\n\n

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One of the most delicious ways to add a little extra flavor to jams and marmalades is to add some herbs or like I did in this case, edible flowers. <\/p>\n\n\n\n

The lavender in this case adds a lovely floral undertone to the orange. <\/p>\n\n\n\n

Fresh or Dried Lavender<\/h2>\n\n\n\n

I used fresh lavender for making this because my plant was in bloom. I know my plant has never been sprayed with pesticides so it is safe for consumption.<\/p>\n\n\n\n

You can use dried lavender<\/a> by placing about 1 tablespoon in a 2-3 inch square of cheesecloth tied with twine. Crush the blossoms by rubbing with your fingers a few times before adding to the oranges.<\/p>\n\n\n\n

Tips for Making Orange Marmalade<\/h2>\n\n\n\n

This recipe requires you to precook the orange peel and then let it marinate in the fruit for 12-18 hours to soften it. I have found it the peel comes out better than cooking the jam immediately. <\/p>\n\n\n\n

To test the gel of the marinade I use the frozen spoon method. Freeze a few metal spoons before starting the final cooking. Pour a small amount of jam into the frozen spoon and it will cook quickly. Turn the spoon sideways and let the jam drip off. If it pours off, keep cooking. It should hold together and come off in big drops.<\/p>\n\n\n\n

If you have never canned before, or need a refresher, I recommend these Water Bath Canning instructions<\/a> from Fresh Preserving. This recipe makes about five 1-cup jars. <\/p>\n\n\n\n

You can make a smaller batch and skip the canning process, just keep the jam in the fridge. But, it is literally nothing more than boiling the jars gently in water.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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