This is an adaptation of a dessert I’ve made every year for the last few Christmas Eves. There’s something about the flavor combination of citrus and rosemary. I made some jam a couple years ago with white peaches and rosemary that was so delicious, so maybe when I first saw this recipe that’s what got my attention. When I found out the feature of January’s Can Jam would be citrus, I immediately thought of this.
The original recipe is from Martha Stewart Living, December 2007, but I adapted it for canning.
For 3 pints:
1 cup white wine (I used chardonnay)
3 sprigs rosemary
6 lbs. oranges (I used a mix of 2 different types of oranges and some clementines)
very light syrup
Place two-piece lids and rims in a sauce pan and cover with 1 inch of water. Bring to a boil for 1 minute. Turn off heat, leaving lids in the pan. Peel and seperate citrus, removing as much pith as possible. Fill 3 pint jars to tops with citrus sections without packing down. Add a sprig of rosemary to each jar. Make the very light syrup (10% sugar, which is recommended for canning citrus) by adding 1/4 cup sugar to 3 cups of water in a sauce pan over medium high heat. Once sugar dissolves, add wine. Bring mixture to a boil for 1 minute. Turn off heat and quickly ladle syrup mixture over citrus leaving 1/2 inch head space. Screw on lids. Process in a boiling water canner for 10 minutes.