Apricot Lemon Marmalade Receita

This vibrant Apricot Lemon Marmalade recipe is a taste of sunshine! Bursting with the sweet tang of apricots and lemons, this homemade delight is perfect for toast, scones, or as a unique gift. Inspired by a treasured cookbook swap, this recipe delivers a luxurious, homemade marmalade experience.

Preparo 60 min

Cozimento 180 min

Calorias 1089.1 kcal

Proteína 3g

Avaliação Seja o primeiro

100

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Apricot Lemon Marmalade

1 large navel orange
3 lemons
1 1/2 cups water
2 cups dried apricots
Sugar, an equal amount (by weight) to the fruit mixture

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Como fazer Apricot Lemon Marmalade

Quarter the orange and lemon. Remove and reserve all seeds in a small bowl.
Add 2 tablespoons of water to the bowl with the seeds. Cover and set aside.
Finely chop the prepared orange, lemon, and apricots. A food processor is recommended for efficiency.
Combine the chopped fruit mixture with enough additional water in a large saucepan to ensure it's well coated (about 1/2 cup, depending on the fruit's moisture).
Bring the mixture to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
Transfer the fruit mixture to a large, heatproof bowl. Cover and let stand overnight at room temperature. Separately, let the seed mixture sit overnight as well.
The next day, strain the seed mixture through a fine-mesh sieve or cheesecloth, pressing gently to extract as much liquid as possible. Discard the seeds. Reserve the seed liquid.
Measure the fruit mixture. You will need an equal weight of sugar. (e.g., if you have 500g of fruit, use 500g of sugar).
Return the fruit mixture to the large saucepan. Add the reserved seed liquid.
Bring to a boil. Add the sugar and stir constantly over medium heat until the sugar completely dissolves.
Increase the heat to medium-high. Boil uncovered, stirring frequently, for approximately 30 minutes or until the marmalade reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger).
Remove from heat and let stand for 5 minutes.
Carefully pour the hot marmalade into hot, sterilized jars, leaving a small headspace (about 1/4 inch). Seal immediately while still hot.
Allow the jars to cool completely. You should hear a popping sound as the jars seal.