Robin prepares the apricot and orange mixtures separately and then combines them to finish the marmalade. Use this marmalade to glaze a holiday ham or turkey to add a sweet new twist.
MAKES: about seven 8-ounce jar
INGREDIENTS:
FOR THE ORANGE MIXTURE
- 4 navel oranges, thinly sliced and seeded, slices quartered (about 2 cups)
- 3 lemons, thinly sliced and seeded, slices quartered (about 11⁄2 cups)
- 6 cups water
- Granulated sugar
FOR THE APRICOT MIXTURE
- 4 cups water
- 2 cups firmly packed dried apricots, rinsed
- 2 cups granulated sugar
INSTRUCTIONS:
- Prepare the orange mixture: In a 4-quart stainless steel stockpot, combine the quartered orange and lemon slices. Add the water, cover, and let stand for 6 to 8 hours. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 30 minutes, then remove the pan from the heat and let cool. Cover and let stand for another 6 to 8 hours. Measure the orange mixture and return it to the pot. Add 1 cup of sugar for each 1 cup of orange mixture. Stir well, then set aside.
- Prepare the apricot mixture: In an 8-quart stainless steel stockpot, combine the water and apricots. Cover and let stand for 8 hours. Bring the soaked apricots and water to a boil over medium-high heat, then reduce the heat and simmer until very soft, 30 to 40 minutes. Remove the pot from the heat. Press the apricot mixture through a food mill or coarse sieve, return to the pot, then bring to a boil over medium heat, stirring frequently. Stir in the sugar. Reduce the heat and simmer gently, stirring frequently, for 40 minutes. As the mixture starts to thicken, stir constantly to prevent scorching.
- Add the orange mixture to the apricot mixture and bring to a boil over medium heat. Reduce the heat and simmer, stirring constantly, until the marmalade reaches the jelly stage (220°F at sea level), about 20 minutes.
- Ladle the marmalade into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
