Apricot Lemon Marmalade

Apricot Lemon Marmalade

poniedziałek, 17 lutego 2014

Apricot Lemon Marmalade

Time: 3 hrs

Ingredients

• 1 large orange
• 2 large lemons
• 2 tablespoons water
• 1 2/3 cups dried apricots
• 7 cups water, extra
• 9 cups sugar

Directions

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