Apricot marmalade is a classic breakfast staple that can also be used as an ingredient in various desserts. It holds a special place in many people's hearts for its sweet and tangy flavor, vibrant color, and versatility. Whether you prefer a smooth or chunky spread, there are countless recipes out there to satisfy your taste buds. In this article, we will guide you through the process of choosing the best apricot marmalade recipe, taking into consideration factors such as sweetness level, texture, and the desired consistency. We will also provide tips on selecting the right apricots and understanding the cooking process, so you can enjoy a homemade apricot marmalade that is both delicious and visually appealing.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT PINEAPPLE MARMALADE
An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.
Provided by Ronalynne
Categories Fruit
Time 1h20m
Yield 8 cups, 30-40 serving(s)
Number Of Ingredients 5
Steps:
- Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
- Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
- Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.
APRICOT ORANGE MARMALADE
Make and share this Apricot Orange Marmalade recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h30m
Yield 4 1/2 pints
Number Of Ingredients 3
Steps:
- Coarsely grate and keep the zest.
- Separate the orange segments.
- Combine orange segments (minus membranes), zest, apricots and sugar.
- Bring to a boil over medium heat.
- When mixture begins to boil, start mashing.
- Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
- Hot pack and seal.
- Hot water bath 15 minutes.
STUFFED FRENCH TOAST W/ APRICOT & ORANGE MARMALADE
My husband loves French Toast ! So I found this recipe and thought I would see if he liked it ! ~ give it a try for something different in the morn.
Provided by Carol Junkins
Categories Other Breakfast
Time 20m
Number Of Ingredients 14
Steps:
- 1. Prepare Apricot and Orange Marmalade sauce. Preheat oven to 475 degrees F.
- 2. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta, marmalade and sugar.
- 3. Trim ends from bread; discard. Slice into 8 (1 1/2 inch thick) slices. Cut pocket in each slice by cutting through top crust and almost to bottom. Carefully fill each pocket with 3 tablespoons cream cheese mixture.
- 4. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture.
- 5. Place filled slices onto lightly greased baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over sprinkle with nutmeg. Bake 3-5 minutes or until golden on bottom . Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade Sauce. Makes 6-8 servings
APRICOT, CARROT AND GOJI BERRY MARMALADE
A lovely preserve which would be totally healthy if it weren't for the sugar! A great gift when canned correctly in nice kilmner jars
Provided by robd16
Categories Fruit
Time 40m
Yield 3 jars
Number Of Ingredients 9
Steps:
- Put the apricots into a pan of boiling water and boil for 5 minutes.
- Drain and rinse in cold water then put in the blender with the water. This boiling and draining process not only softens the apricots but removes some of the sulphur in which they have been preserved.
- Blend until smooth and add the blended apricots to a pan with the sugar and carrots.
- Bring to the boil and simmer for 20minutes or until setting point is almost reached. (you can test this by putting a spoonful onto an ice cube or cold saucer, if it jellifies, it is done)
- Meanwhile, soak goji berries in the orange and lemon juice. Towards the end of cooking time add the goji berries and the juice.
- Bring back to the boil and skim off any scum that forms on the surface. Add the butter and boil for just a few more minutes.
- Do not pot the jam until it is almost cool to allow for even distribution of the carrot and berries (see canning notes, follow the link on the home page of this site) or store in the fridge for upto 1 month.
Tips:
- Choose ripe, flavorful apricots: The quality of your marmalade will depend on the quality of your apricots. Look for ripe, fragrant fruits that are free of blemishes.
- Use a large pot: Marmalade can bubble and splatter during cooking, so it's important to use a large pot that will give it plenty of room to expand.
- Stir frequently: Stir the marmalade frequently while it's cooking to prevent it from sticking to the bottom of the pot and burning.
- Cook until thickened: The marmalade is done cooking when it has thickened and coats the back of a spoon. This will take about 30-45 minutes.
- Test the set: To test the set of the marmalade, place a small amount on a cold plate. If it wrinkles when you push your finger through it, it's ready.
- Let the marmalade cool: Let the marmalade cool completely before storing it. This will help it to thicken further and develop its flavor.
Conclusion:
Apricot marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or yogurt. It can also be used as a glaze for ham or chicken, or as a filling for pies and tarts. With a little time and effort, you can easily make your own apricot marmalade at home. So why not give it a try?
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