Recipe: Apricot and Orange Marmalade

Recipes title

Apricot and Orange Marmalade

Two golden fruits combine successfully in this thick, sweet-tart marmalade. Every bite has a chunk of apricot or orange in this glistening variation of a classic.

3 pounds apricots
2 tablespoons finely chopped orange zest
1 cup orange sections
2/3 cup fresh orange juice
2 cups granulated sugar
3 half-pint jars and matching lids (use new lids only)

Pit and quarter the apricots. There should be approximately 9 cups. In a 12-inch skillet or sauté pan, combine the apricots, zest, orange sections, juice and sugar. Allow to stand for 1 hour at room temperature.

Cook the mixture over moderate heat, stirring occasionally, for 1-1/2 hours, or until mixture looks glazed and clear liquid is no longer visible. Continue cooking, stirring constantly, for another 30 minutes until the marmalade is thick. Sterilize the jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250 degree-F oven. Pour boiling water over the lids to soften the rubber seals.

Ladle the hot marmalade into the hot jars, filling to within 1/2 inch of the top. Wipe the rims and seal with the hot lids and metal bands. Place the jars on a rack, without touching, in a large, deep pot with water to cover by 1 inch. Cover and boil for 15 minutes. Use tongs to remove the jars to a cooling rack and allow to cool to room temperature. Check the seals. The jars are sealed when the center of the lid is slightly indented and cannot be pressed in with a fingertip.

Makes 3 half-pints

Scones, Muffins & Tea Cakes

A Mother's Day Spring Breakfast

About the Book

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Recipe from:
Scones, Muffins & Tea Cakes
Edited by Heidi Cusick
Photographs by Kathryn Kleinman and Deborah Jones
6-1/2"x 6-1/2"; 96 pages; hardcover
54 recipes; 54 photographs $12.95
HarperCollins, 1996
ISBN: 0-00-225201-5
Reprinted with permission.

Mother's Day Gift and Menu Guide

This Archived Page created between 1994 and 2001. Modified August 2007

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