Monte-Bellaria Lavender Citrus Marmalade

Monte-Bellaria Lavender Citrus Marmalade

Everyone loves a great cranberry relish, but not many have had a cranberry marmalade.  This recipe made with Monte-Bellaria’s culinary lavender is a great way to get some additional vitamin C in the dark winter months. Marmalade is very tart.

1                              Meyer Lemon
1 TBSP                    Monte-Bellaria Culinary Lavender buds
2                              Cinnamon sticks
4                              Whole cloves
4                              Cardamom pods
1 TBSP                    Ginger root, dried
1                              Orange, seedless
4 cups                    Water
1 cup                      Orange juice, fresh squeezed with pulp
1 tsp                       Baking soda
5 cups                    Sugar, granulated
1 bag                      Cranberries (about 12 oz)
2 TBSP                    Water (or bourbon)
1 TBSP                    Corn Starch
1 Package              Pectin


  1. Halve the lemon and juice it into a large enamel Dutch oven. Remove seeds.
  2. Place the squeezed lemons halves, lavender buds, cinnamon, cloves, cardamom pods and ginger in the center of a large piece of cheesecloth to make an herb sachet. Place the sachet in the Dutch oven.
  3. Slice the ends off the orange, and then cut it into quarters, then eighths, then thin slice until you have at least 32 thin wedges (maximum ¼ inch thick.) Add slices to the pot.
  4. Add water, baking soda, and orange juice to the pot; making sure that the sachet is covered with liquid.
  5. Bring to a boil, then reduce to simmer, and let cook gently for one hour.
  6. Remove sachet. Leave orange wedges.
  7. Add sugar to the pot and heat until thoroughly dissolved.
  8. Add cranberries and stir well. Bring the mixture to a slow boil and continue to cook for 30 minutes. (Cover pot with a splatter guard to prevent cranberries from popping out juice.)
  9. After 30 minutes, mix the water (or bourdon) and cornstarch until smooth. Add to boiling pot and stir quickly to incorporate. Cook for another 5 minutes.
  10. Stirring constantly, add the package of pectin to the mixture (it will foam up.) Cook another two minutes while stirring.
  11. Ladle the marmalade into hot, pre-sterilized ½ pint jars. Seal with new lids and bands.
  12. Use boiling bath method to process jars for 5 minutes. Remove from bath and let cool completely (12 hours) before disturbing.
  13. Marmalade will be preserved and will last for up to a year without refrigeration. Refrigerate after opening.

Makes: 10, ½-pint jars

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