Apricot Marmalade
Bright, tangy, and irresistibly sweet, this homemade Apricot Marmalade is the perfect way to capture summer's bounty in a jar. Featuring fresh, ripe apricots, a splash of vibrant lemon juice, and the subtle zest of citrus, this recipe combines simple ingredients into a luscious preserve that's bursting with flavor. With just a hint of chunkiness and a silky-smooth texture, this marmalade is perfect for spreading on toast, pairing with cheeses, or elevating desserts. Plus, the homemade process, complete with tips for achieving the ideal consistency, ensures you can enjoy this versatile condiment year-round. Whether you're a canning enthusiast or new to preserving, this apricot marmalade recipe is both approachable and rewarding, making it a must-try for anyone who loves seasonal fruit preserves.
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Recipe Information
Ingredients
- 2 pounds fresh apricots
- 4 cups granulated sugar
- 1 cup lemon juice
- 1 cup water
- 1 tablespoon lemon zest
Instructions
Wash the apricots thoroughly under cool running water. Pat them dry with a kitchen towel.
Cut the apricots in half and remove the pits. You can cut them into quarters for easier cooking if desired.
In a large pot, combine the apricots, water, and lemon juice. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the apricots are very soft.
Using a potato masher or an immersion blender, gently mash the apricots until you have a slightly chunky consistency.
Add the sugar and lemon zest to the pot, stirring to combine well. Increase the heat to medium.
Bring the mixture back to a boil, stirring frequently to prevent sticking and burning.
Continue cooking the mixture over medium heat, stirring occasionally, until it reaches the desired gel-like consistency, which should be about 40 minutes. You can test the consistency by placing a small amount on a chilled plate; if it forms a skin and wrinkles when pushed with your finger, it's ready.
Once the marmalade has reached the desired thickness, remove the pot from the heat and let it cool slightly.
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with lids and process in a boiling water bath for 10 minutes for long-term storage, or simply allow them to cool to room temperature and store in the refrigerator for immediate use.
Label the jars with the date and store in a cool, dark place. Refrigerate after opening.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 919.3 g | 334% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 889.6 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2616 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
