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Orange and Apricot Marmalade Recipe

January 23, 2011 By Kelli and Holli Leave a Comment

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Apricot Orange Marmalade

Whew!  The weekend is finally winding down.  I’ve had a roast and potatoes in the slow cooker all day and I’m looking forward to eating and watching the next-to-the-last football game of the year.

This weekend, I had 4 quart bags of frozen summer apricots, 7 oranges, and 2 lemons to make as much jam/jelly/marmalade as I could.  Yesterday I thawed the apricots, simmered them in enough water to cover, and put them through the food mill.  I strained the apricot juice several times through some cheese cloth and then I peeled the oranges, taking off the segment membranes and soaked them in tequila overnight.  That took about 4 hours altogether and was enough work for one day!

This morning I got up and prepared the jars for canning as well as the fruit for preserving.

Apricot Orange Marmalade

5 cups of orange pulp – make sure you supreme *** the oranges.

3 tablespoons of grated orange zest

2 cups of apricot pulp

6 cups of sugar

1 box of pectin.

Directions

Put the orange pulp, zest, apricot pulp and pectin in a pot bringing  to a hard boil.

Add the sugar all at once, bring to another hard boil while stiring constantly – allow to boil hard for 1 full minute.

Take off burner and ladle into pint and 1/2 pint jars.  Put flats on jars and screw lids on.

I processed the pints and 1/2 pints of apricot orange marmalade in the boiling water bath for the allotted time.

After cooling I was so pleased to see that it had set up correctly.

I often worry about both apricots and oranges setting up, but put them together and who knows what will happen!  What do you think?

***Supreme – Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices. This is a little more time-consuming, but the results — no rind, no pith, no mess — are worth it.

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Filed Under: Canning, Canning Recipes, marmalade Tagged With: Apricot Orange Marmalade, Canning, Fruit, Jelly, Marmalade, Marmalade Recipe, Pectin, Recipe

Previous Post: « What to do with all the Jam????
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