Apricot And Orange Marmalade Recipe



  1. 3 lb apricots
  2. 2 Tbsp. finely minced orange zest
  3. 1 c. orange sections
  4. 2/3 c. fresh orange juice
  5. 2 c. granulated sugar
  6. 3 x half-pint jars and matching lids (use new lids only) Pit and quarter the apricots. There should be approximately 9 c.. In a
  7. 12 x inch skillet or possibly saute/fry pan, combine the apricots, zest, orange sections, juice


  1. And sugar.
  2. Allow to stand for 1 hour at room temperature.
  3. Cook the mix over moderate heat, stirring occasionally, for 1 1/2 hrs, or possibly till mix looks glazed and clear liquid is no longer visible.
  4. Continue cooking, stirringconstantly, for another 30 min till the marmalade is thick.
  5. Sterilize the jars by washing and rinsing them in the dishwasher without detergent; keep them hot in a 250 degree-F oven.
  6. Pour boiling water over the lids to soften the rubber seals.
  7. Ladle the warm marmalade into the warm jars, filling to within 1/2 inch of the top.
  8. Wipe the rims and seal with the warm lids and metal bands.
  9. Place the jars on a rack, without touching, in a large, deep pot with water to cover by 1 inch.
  10. Cover and boil for 15 min.
  11. Use tongs to remove the jars to a cooling rack and allow to cold to room temperature.
  12. Check the seals.
  13. The jars are sealed when the center of the lid is slightly indented and can't be pressed in with a fingertip.
  14. Makes 3 half-pints.