Apricot Lemon Marmalade

Recipe by NoraMarie
READY IN: 3hrs
SERVES: 7
YIELD: 7 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove and reserve seeds from unpeeled quartered orange and lemon.
  • Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.
  • Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
  • Combine fruit mixture with the extra water in large saucepan; bring to a boil.
  • Reduce heat and simmer, covered, 45 minutes.
  • Transfer mixture to large heatproof bowl; cover.
  • Stand fruit mixture and seed mixture, separately, overnight.
  • Drain seeds over small bowl; reserve liquid and discard seeds.
  • Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.
  • Return fruit mixture with reserved seed liquid to pan; bring to a boil.
  • Add sugar and stir over heat, without boiling, until sugar dissolves.
  • Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.
  • Stand 5 minutes.
  • Pour hot marmalade into hot sterilised jars, seal while hot.
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