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Leek Marmalade with Rosemary

A sweet preserve,with a  slight hint of woodiness from the rosemary. The leek taste comes through, so an interesting variation on onion marmalade.

Ingredients
At a glance
Season
Winter
Marmalade
Leek
Vegetables
Leeks
Spices and Herbs
Rosemary
Makes
about 1kg
Calories in 25g serving
105 cal (approx)

1.2kg leeks sliced into thin rings (or small dice)
900g granulated sugar
500ml vinegar
a few sprigs of rosemary in a piece of muslin

Method

Dissolve sugar in vinegar in a pan and add muslin bag. Simmer for five minutes and then add the leeks.

Simmer for one to two hours, until a translucent jam is formed. The marmalade will set more in the jar, so don't over do it.

Ladle into hot, sterilised jars.

Recipe Source

Read a blog post about leek marmalade.

Comments (4)

How long will it keep?
Hi I was just wondering if you could let me know how long it will keep in the jars?
Thanks
Rebeca , May 06, 2011
Leek Marmalade
Hi Rebeca
This should be fine for three months if kept in a cool dark place (garage or under the stairs).
Once opened keep it in the fridge.
Ben
Ben , May 06, 2011 | url
...
What kind of vinegar would you recommend?

Thanks
Clare , November 15, 2011
Which vinegar??
Hi Clare
I'd use cider or white wine vinegar.
I'd be interested in your opinion on the finished recipe, as I was a little unsure about it...
One comment on the blog post suggests using it as a soup topping which is a nice idea.

Ben
Ben , November 15, 2011 | url

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