Lemon And Thyme Apricot Marmalade Recipes

LEMON AND THYME APRICOT MARMALADE

Steps:

• Before starting to cook anything, make sure the apricots are also chopped. This is a multitasking recipe!
• In a small sauce pan, simmer thyme and lemon seeds in 1 cup water 5 minute Remove thyme and keep water. Add lemon slices and lemon juice to water. Simmer on low 20 min uncovered.
• While the lemons are simmering, add sugar and 1/4 cup water to apricots in a large pot over medium heat. Cook until apricots are soft and start falling apart. It should be about the same amount of time the lemons are cooking. Add the lemons to the apricots, turn off heat, and let sit 10 minute.
• Bring mixture to a boil. Cook 10-12 minutes, stirring often.
• To preserve, use a RWB with 1/2 pint jars 10 minutes, then turn off heat and remove lid, let sit 5 minute.

BEST MEYER LEMON MARMALADE RECIPE (WITH HONEY)

Steps:

• Wash lemons. Trim ends.
• Cut lemons into wedges and then thinly slice wedges crosswise.
• Combine lemon slices and water. Let sit 8 hours or overnight.
• Add sugar and honey to lemon mixture.
• Slowly bring mixture to a boil, stirring occasionally.
• Cook rapidly until mixture reaches the gelling point, about 220 degrees. This will take approx. 25 minutes.
• Spoon marmalade into clean, ½ pint jars. Top with two-piece caps.
• Process in a water bath canner for 10 minutes.

APRICOT LEMON MARMALADE

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.