Recipe

Apricot lemon marmalade

Gift these jars of sunshine to anyone and they'll be forever grateful. The combination of sweet apricot and tart lemon makes this jam so delicious you'll have a hard time giving it away!

Mar 31, 2011 1:00pm
  • 2 hrs cooking
  • Makes 2 Litre
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Ingredients

Apricot lemon marmalade
  • 1 large_piece orange (300g)
  • 2 large_piece lemons (360g)
  • 2 tablespoon water
  • 1 2/3 cup (250g) dried apricots
  • 1.75 litre (7 cups) water, extra
  • 2 kilogram (9 cups) sugar, approximately

Method

Apricot lemon marmalade
  • 1
    Remove and reserve seeds from unpeeled quartered orange and lemons. Put seeds and the 2 tablespoons of water in small bowl, cover; set aside. Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
  • 2
    Combine fruit mixture with the extra water in large saucepan; bring to a boil. Reduce heat; simmer, covered, for 45 minutes. Transfer mixture to large heatproof bowl, cover. Stand fruit mixture and seed mixture, separately, overnight.
  • 3
    Drain seeds over small bowl; reserve liquid, discard seeds. Measure fruit mixture; allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with reserved seed liquid to pan; bring to a boil. Add sugar; 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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