Cara Cara Orange Rosemary Marmalade

By Chef Bruce Kalman

Number of servings


  • 5 Sunkist® Cara Cara oranges, sliced about 1/4” thick and cut in quarters
  • 3.5 cups granulated sugar
  • 3 cups water
  • 1 Sunkist® lemon, juice and zest
  • 2 Tbsp rosemary leaves, chopped


Preparation: 1 hour


  1. In a sauce pot, combine all ingredients and cook at a low boil, periodically scraping down the sides of the pot.
  2. Cook to reduce mixture to a syrupy consistency, about 30 minutes to 1 hour.
  3. To check if mixture is finished cooking, spoon a little onto a cold plate and place in the refrigerator for about 5 minutes. The marmalade should then have a gelatinous consistency.
  4. When finished cooking, remove pot from heat.
  5. Follow standard canning procedure.