Apricot Marmalade

Apricot Marmalade
Recipe type: Marmalade
Cuisine: British
  • 1.1kg (2½ lb) sliced apricots
  • 225g (8 oz) sugar
  • 30ml (2 tablespoons) lemon juice
  • 30ml (2 tablespoons) apricot brandy
  • 30ml (2 tablespoons) orange zest
  • 1 pinch of salt
  1. If using fresh apricots, quarter or slice them, removing the stones.
  2. If using canned fruit in syrup, weigh the fruit without the syrup. The left-over syrup can be added to the preserving pan after weighing the fruit)
  3. Place all the ingredients in a large pan (not aluminium) and bring to the boil over a medium heat.
  4. Stir frequently to ensure the mix does not burn and that the sugar is all dissolved.
  5. Once the fruits are giving up their juice allow the mix to simmer, and continue to cook until the fruits are tender and soft.
  6. After about an hour the fruits should be very soft and the mixture thickened and at setting point.
  7. Taste - remember it is very hot straight from the pan! - and add a little more sugar if necessary.
  8. Transfer the marmalade to hot sterilized jars and seal well.
Canned fruit in syrup works well in this recipe but it is important to ensure that you weigh the fruit not the syrup. Drain the syrup from the fruit, weigh the correct amount and add to the pan. The syrup that was with it can also be added to the pan as its sugar and fruit juice, but it's a bonus, NOT part of the original weight.

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