Orange Apricot and Rosemary Marmalade
- 1 1⁄2 kg oranges, sliced
- 400 g dried apricots, sliced
- 8 cups sugar, warmed in microwave for 1 minute
- rosemary, 3-6 sprigs
- Mix sliced oranges and apricots in a saucepan, add 2 litres of boiling water and stand over night. Next day bnring to boil, then reduce heat, cover and cook over low heat for 45 minutes or until soft. Add warmed sugar and bring slowly to simmer, stirring occasionally. Cook over medium heat for 45 minutes or until reaching 'setting point'. Strip leaves from Rosemary and add to mixture and let stand 10-20 minutes and bottle.