Ingredients with Measurements:
- 2 pounds of fresh apricots, pitted and chopped
- 2 cups of granulated sugar
- 1/4 cup of fresh lemon juice
- 1/4 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Canning jars with lids and rings
- Canning funnel
- Jar lifter
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the chopped apricots, sugar, lemon juice, and water. Stir well to combine.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
3. Reduce the heat to medium-low and let the mixture simmer for about 30-40 minutes, stirring occasionally, until the mixture thickens and reaches a jam-like consistency.
4. While the marmalade is cooking, prepare the canning jars by washing them in hot, soapy water and sterilizing them in boiling water for 10 minutes.
5. Once the marmalade has thickened, remove the pot from the heat and let it cool for a few minutes.
6. Using a canning funnel, ladle the hot marmalade into the prepared jars, leaving about 1/4 inch of headspace at the top.
7. Wipe the rims of the jars with a clean, damp cloth, and place the lids and rings on top, tightening the rings just until they are snug.
8. Using a jar lifter, carefully place the jars in a water bath canner filled with boiling water, making sure the jars are covered by at least 1 inch of water.
9. Process the jars in the boiling water for 10 minutes.
10. After 10 minutes, carefully remove the jars from the canner and place them on a clean towel to cool.
11. Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not move, the jar is properly sealed.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering, and boiling water for canning.
Serving size:
This recipe makes about 4-5 cups of apricot marmalade, depending on how much the mixture reduces during cooking.
Nutritional information:
One tablespoon of apricot marmalade contains approximately 40 calories, 0g fat, 10g carbohydrates, and 0g protein.
Substitutions for ingredients:
- You can use canned or frozen apricots instead of fresh apricots, but be sure to drain them well before using.
- You can use lime juice instead of lemon juice for a slightly different flavor.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a splash of vanilla extract for a sweet, creamy flavor.
- Add a few tablespoons of chopped crystallized ginger for a zesty, tangy flavor.
Tips and tricks:
- Be sure to stir the marmalade frequently while it is cooking to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to check the temperature of the marmalade while it is cooking. It should reach 220°F to set properly.
- To test if the marmalade is done, place a small amount on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it is ready.
Storage instructions:
Store the sealed jars of apricot marmalade in a cool, dark place for up to one year.
Reheating instructions:
To serve, simply open a jar of apricot marmalade and spoon it onto toast, biscuits, or scones.
Presentation ideas:
Serve the apricot marmalade in a small dish with a spoon for spreading.
Garnishes:
Garnish with a sprig of fresh mint or a slice of fresh apricot.
Pairings:
Apricot marmalade pairs well with toast, biscuits, scones, or croissants.
Suggested side dishes:
Serve with a cup of hot tea or coffee.
Troubleshooting advice:
- If the marmalade is too thin, return it to the pot and cook it for a few more minutes until it thickens.
- If the marmalade is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
Be sure to follow proper canning procedures to ensure the safety of the finished product.
Food history:
Marmalade has been a popular spread since the 16th century, and was originally made with quince fruit. Apricot marmalade is a modern twist on this classic recipe.
Flavor profiles:
Apricot marmalade is sweet and tangy, with a bright, fruity flavor.
Serving suggestions:
Serve apricot marmalade on toast, biscuits, or scones for a delicious breakfast or snack.
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