Ingredients for Apricot Lemon Marmalade
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1104g
Fat
0g
Carbs
93g
