Orange Marmalade with Lavender

Carla Hall
Servings: 2 quarts
1 to 2 hr

Perfect for toast!

  • Ingredients
  • step-by-step directions
Orange Marmalade with Lavender
  • 4 large navel oranges (scrubbed clean, buttons removed, very thinly sliced into strips)
  • 2 lemons (zested and juiced)
  • 2 teaspoons dried lavender
  • 6 cups water
  • 7 and 1/2 cups granulated sugar
  • In a large heavy bottomed pot, add the oranges, lemon zest and juice, dried lavender, and water and bring to a boil. Reduce to a simmer and cook until the orange peels are soft and translucent, about 60-70 minutes.
  • Add the sugar, and stir continuously until an inserted candy thermometer reaches 220ºF - 223ºF, and darkens in color, about 15 to 20 minutes.
  • Allow marmalade to cool slightly, then transfer to warm, sterile mason jars and seal immediately.
  • Tip: Get creative! For a tasty twist substitute the oranges for lemon or grapefruit!
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