Apricot-Orange Marmalade

Oxmoor House
18 half pints


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2 (16-ounce) packages dried apricots
12 medium oranges
1 large grapefruit
1 gallon water, divided
1/2 teaspoon baking soda
1 3/4 cups crushed pineapple, drained
3/4 cup lemon juice
9 cups sugar


Place apricots in a large mixing bowl with water to cover; soak overnight.

Lightly scrape outer skins of oranges and grapefruit with blade of a knife to release citrus oils. Peel oranges and grapefruit; chop rind (reserve pulp for other uses).

Combine chopped rind, 2 quarts water, and soda in a large stainless steel saucepan; bring to a boil. Reduce heat; cover and simmer 15 minutes. Rinse well; drain.

Add remaining water to rind mixture in saucepan; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat. Keep covered, and let rind stand in cooking liquid overnight. Drain well.

Drain and mince apricots. Place in a flat-bottomed kettle. Add crushed pineapple, lemon juice, sugar, and orange and grapefruit rind, stirring well. Slowly bring to a boil, stirring until sugar dissolves. Boil, stirring constantly, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Remove from heat, and skim off foam with a metal spoon.

Quickly ladle marmalade into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process marmalade in boiling-water bath 10 minutes.

Created date

February 2010