Dried Apricot Marmalade
Capture the essence of sunshine in a jar with this homemade Dried Apricot Marmalade, an irresistibly sweet and tangy spread made with just four simple ingredients. Featuring the vibrant flavors of chopped dried apricots, fresh lemon juice, and zest, this marmalade comes together with a rich, velvety texture that's perfect for smearing on toast, pairing with cheese, or adding a fruity twist to desserts. Soaked and simmered to perfection, the apricots transform into a luscious preserve, enriched by a balance of sugar and citrusy brightness. With just 15 minutes of prep and the rustic charm of small-batch cooking, this marmalade is a stunning addition to your pantry staples — and it keeps beautifully for up to three months. Ideal for breakfast spreads, gifting, or a touch of homemade indulgence, this recipe is a must-try for fans of fruit preserves.
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Recipe Information
Ingredients
- 500 grams Dried apricots
- 400 grams Sugar
- 750 milliliters Water
- 1 large Lemon
Instructions
Chop the dried apricots into small pieces (around 1 cm each) and set them aside.
In a large pot or saucepan, combine the chopped dried apricots and water. Let them soak for about 30 minutes to soften.
Juice the lemon and zest its peel. Set the juice and zest aside separately.
After soaking, place the pot with the apricots and water over medium heat. Bring to a gentle boil and let it simmer for 15 minutes, stirring occasionally until the apricots soften completely and begin to break down.
Stir in the sugar, lemon juice, and lemon zest. Mix well until the sugar is fully dissolved.
Reduce the heat to low and let the mixture simmer for an additional 45 minutes, stirring occasionally to prevent sticking or burning. The marmalade will thicken as it cooks.
To test if the marmalade is ready, place a small amount on a chilled plate and let it cool for a minute. If it sets and wrinkles when pushed with your finger, it is done. If not, simmer for another 5-10 minutes and test again.
Once the marmalade has reached the desired consistency, remove it from the heat and let it cool slightly.
Transfer the warm marmalade into sterilized jars, leaving about 1 cm of space at the top. Seal the jars tightly and let them cool completely at room temperature.
Store the marmalade in a cool, dark place for up to 3 months. Refrigerate after opening.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 717.4 g | 261% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 613.5 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5442 mg | 116% | |
*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.
