Recipe by mollypaul
A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by Sydney Mike
At the rate I've been making jams & marmalades these days, I had to cut this recipe in half, & even then ended up gifting a couple of the small jars to friends, while keeping a few just for ourselves (I ALWAYS include a generous spoonful of apricot preserves in my tuna-&-chicken salad, so this marmalade fits right in there very nicely)! We really enjoy the flavor combo of these fruits! Many thanks for posting the recipe! [Made & reviewed in Healthy Choices ABC tag]
- 2 lbs dried apricots
- 1 dozen orange
- 1 grapefruit
- 3⁄4 cup lemon juice (fresh is best)
- 1 3⁄4 cups crushed pineapple
- pine nuts (optional)
Directions See How It's Made
- Soak apricots in water overnight; drain and cut into pieces.
- Peel citrus fruit and remove white pith.
- Shred colored peel and chop fruit finely; add lemon juice and apricots.
- Add pineapple.
- Measure fruit and add an equal volume of sugar.
- Cook until thick, stirring carefully to prevent scorching.
- Add pine nuts, if desired.
- Fill sterilized jars, cover and process in a boiling water bath for ten minutes to seal.