Apricot Orange Marmalade Recipe

Ingredients for Apricot Orange Marmalade

• Navel Oranges
• 1 pound fresh apricots
• 4 cups granulated sugar

How to Make Apricot Orange Marmalade

1. Zest two oranges using a microplane or fine grater, reserving 2 tablespoons of zest. Juice the oranges, reserving 1/2 cup of juice.
2. Roughly chop 1 pound of fresh apricots.
3. In a large, heavy-bottomed saucepan, combine the chopped apricots, orange zest, orange juice, and 4 cups of granulated sugar. Stir well to combine.
4. Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
5. 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.
6. 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.
7. Remove from heat. Skim off any foam that has formed on the surface.
8. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, and seal with lids.
9. 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.)
10. Allow jars to cool completely. You should hear a satisfying 'pop' as the jars seal.