Apricot Orange Marmalade Recipes
APRICOT PINEAPPLE MARMALADE
An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.
Provided by Ronalynne
Categories Fruit
Time 1h20m
Yield 8 cups, 30-40 serving(s)
Number Of Ingredients 5
Steps:
- Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
- Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
- Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.
APRICOT ORANGE MARMALADE
Make and share this Apricot Orange Marmalade recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h30m
Yield 4 1/2 pints
Number Of Ingredients 3
Steps:
- Coarsely grate and keep the zest.
- Separate the orange segments.
- Combine orange segments (minus membranes), zest, apricots and sugar.
- Bring to a boil over medium heat.
- When mixture begins to boil, start mashing.
- Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
- Hot pack and seal.
- Hot water bath 15 minutes.
ORANGE-APRICOT JAM
Try this quick and easy recipe for a sweet batch of homemade apricot jam with a refreshing orange twist. Store the jam in the refrigerator for up to 3 months.
Provided by Bones
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h40m
Yield 3
Number Of Ingredients 4
Steps:
- Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
- Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.
Nutrition Facts : Calories 1845.9 calories, Carbohydrate 469.2 g, Fat 2.4 g, Fiber 12.6 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 6.3 mg, Sugar 455.1 g
KUMQUAT, SEVILLE ORANGE, AND APRICOT MARMALADE
Categories Condiment/Spread Fruit Breakfast Brunch Low Sodium Orange Apricot Chill Kumquat Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- In a saucepan bring all ingredients to a boil, stirring, and simmer, stirring occasionally, 15 minutes, or until slightly thickened. Let marmalade cool in a heat-proof bowl and chill, covered, until cold, about 2 hours. Marmalade keeps, covered and chilled, 2 weeks.
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