Ingredients for Apricot Orange Marmalade
- 2 navel oranges
- 1 pound fresh apricots
- 4 cups granulated sugar
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How to Make Apricot Orange Marmalade
- Zest two oranges using a microplane or fine grater, reserving 2 tablespoons of zest. Juice the oranges, reserving 1/2 cup of juice.
- Roughly chop 1 pound of fresh apricots.
- In a large, heavy-bottomed saucepan, combine the chopped apricots, orange zest, orange juice, and 4 cups of granulated sugar. Stir well to combine.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to a gentle simmer, and cook for 15 minutes, stirring constantly to prevent burning. Use a potato masher to gently break down some of the apricot pieces for a slightly chunky texture.
- Continue to simmer, stirring frequently, until the marmalade reaches setting point (about 20-25 minutes total simmering time). The setting point is reached when a small amount of marmalade dropped onto a chilled plate wrinkles slightly when pushed with a finger.
- Remove from heat. Skim off any foam that has formed on the surface.
- Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, and seal with lids.
- Process in a boiling water bath for 10 minutes to ensure a proper seal. (Adjust processing time according to your altitude – consult a canning guide for specific instructions.)
- Allow jars to cool completely. You should hear a satisfying 'pop' as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
691g
Fat
0g
Carbs
59g
