Apricot Pepper Marmalade Recipes

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APRICOT PEPPER MARMALADE



Apricot Pepper Marmalade image

Spread onto bread or crackers, or use as a condiment for baked ham or grilled meats. I like to make appetizers by spreading this marmalade on mini-biscuits and topping with smoked turkey. Very versatile.

Provided by Cookin-jo

Categories     Spreads

Time 35m

Yield 1 3/4 cups, 14 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons canola oil
1/2 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cups apricot jam (I use apricot fruit spread)
1/2 teaspoon hot pepper sauce
black pepper, to taste

Steps:

  • Heal oil in a medium saute pan over medium heat.
  • Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.
  • Add remaining ingredients and simmer 20 minutes.
  • Cool marmalade and then store in refrigerator.

Nutrition Facts : Calories 119.9, Fat 0.6, Sodium 23.6, Carbohydrate 30.6, Fiber 0.4, Sugar 17.4, Protein 0.5

CHEF JOHN'S KUMQUAT MARMALADE



Chef John's Kumquat Marmalade image

If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 3h30m

Yield 32

Number Of Ingredients 6

2 cups prepared kumquats
Zest and juice of 1 lemon
small pinch of cayenne
1 star anise (I removed it after 10 minutes of simmering)
1 cup white sugar
1 cup cold water

Steps:

  • Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
  • Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
  • Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
  • Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g

HOT JEZEBEL



Hot Jezebel image

This is a wonderful hot-sweet appetizer that guests always love -- much to their surprise! It's great for all occasions, winter and summer. You can adjust the ingredients based on whether you like it more hot or more sweet, and you can make sugar free, fat free versions, too! I got this recipe from my mother, and it's been a family favorite for years! If you do not have time to let the apricot mixture chill overnight, it will still taste delicious served immediately. Serve with your favorite crackers.

Provided by Jen Hartnett

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 8h10m

Yield 12

Number Of Ingredients 5

1 (12 ounce) jar apricot preserves
2 teaspoons prepared horseradish
2 tablespoons Dijon-style prepared mustard
ground black pepper to taste
1 (8 ounce) package cream cheese, softened

Steps:

  • In a medium-size bowl, combine apricot preserves, horseradish, mustard and black pepper. Taste the mixture and add more horseradish, mustard, and pepper to taste. Cover and chill this mixture overnight.
  • When ready to serve, place the cream cheese on a serving plate and pour the apricot mixture over the cream cheese. Serve with a basket of your favorite crackers.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 19.3 g, Cholesterol 20.5 mg, Fat 6.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 120.4 mg, Sugar 16.9 g

DRIED APRICOT MARMALADE



Dried Apricot Marmalade image

A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Citrus

Time 1h5m

Yield 12 6 ounce jars

Number Of Ingredients 7

2 lbs dried apricots
1 dozen orange
1 grapefruit
3/4 cup lemon juice (fresh is best)
1 3/4 cups crushed pineapple
sugar
pine nuts (optional)

Steps:

  • Soak apricots in water overnight; drain and cut into pieces.
  • Peel citrus fruit and remove white pith.
  • Shred colored peel and chop fruit finely; add lemon juice and apricots.
  • Add pineapple.
  • Measure fruit and add an equal volume of sugar.
  • Cook until thick, stirring carefully to prevent scorching.
  • Add pine nuts, if desired.
  • Fill sterilized jars, cover and process in a boiling water bath for ten minutes to seal.

Nutrition Facts : Calories 276.2, Fat 0.6, Sodium 8.1, Carbohydrate 71.5, Fiber 9, Sugar 58.4, Protein 4.1

APRICOT ORANGE MARMALADE



Apricot Orange Marmalade image

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

2 navel oranges
4 1/2 cups pitted sliced unpeeled apricots
3 cups sugar

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.

HABANERO APRICOT JAM



Habanero Apricot Jam image

This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item! -Janet Eckhoff, Woodland, California

Provided by Taste of Home

Time 20m

Yield 11 half-pints.

Number Of Ingredients 5

3-1/2 pounds fresh apricots
6 tablespoons bottled lemon juice
2 to 4 habanero peppers, seeded
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

APRICOT LEMON MARMALADE



Apricot Lemon Marmalade image

Make and share this Apricot Lemon Marmalade recipe from Food.com.

Provided by NoraMarie

Categories     Low Protein

Time 3h

Yield 7 jars, 7 serving(s)

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 1089.1, Fat 0.3, Sodium 13.4, Carbohydrate 281.8, Fiber 3.6, Sugar 276.2, Protein 1.6

APRICOT PINEAPPLE MARMALADE



Apricot Pineapple Marmalade image

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

1 1/2 kg fresh apricots (3.25-3.5 lbs.)
398 ml can crushed pineapple, drained
2 tablespoons finely grated orange zest
5 cups sugar, divided use
1 box Certo, light pectin crystals

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.

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