Source: The Herbal Pantry

5 sprigs fresh rosemary
2 cups boiling water
4 or 5 oranges
3 cups granulated sugar
3 ounces liquid pectin

Steep 1 sprig of rosemary in the boiling water for 30 minutes; discard the herb sprig. Peel the zest from the oranges, removing as little pith as possible; julienne thinly and place in a saucepan with water to cover. Simmer, covered, about 1/2 hour or until tender.

Drain and reserve. With a sharp knife free the orange sections from their membranes. Seed the oranges and dice coarsely, then transfer to a non-aluminum saucepan with the rosemary infusion and the sugar and bring to a boil. Boil, stirring frequently, for 35 minutes.

Add the pectin and boil for exactly 1 minute. Place a sprig of rosemary in each of 4 half-pint jars and pour the marmalade over them. Seal.