Best Apricot Lemon Marmalade Recipes

APRICOT-LEMON STEAMED PUDDING WITH KUMQUAT MARMALADE

Steps:

• Slice kumquats into 1/4-inch-thick pieces; remove seeds. Combine kumquats and granulated sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl.
• Combine apricots, brandy, 1/2 cup water, ginger, and zest of 1 lemon in medium saucepan. Cover; bring to boil over medium-high heat. Reduce to simmer, and cook until almost all liquid has evaporated, 15 to 20 minutes. Remove ginger; discard. Transfer to food processor; puree until smooth; set aside.
• Butter an 8-to-10-cup pudding mold and a circle of parchment paper that is 4 inches wider in diameter than the mold.
• In electric mixer, cream butter and brown sugar on medium speed until lightened, 1 to 2 minutes. Beat in eggs, one at time, until incorporated, 1 to 2 minutes with each addition. Add vanilla and remaining zest. Slowly beat in apricot puree. Sift flour, baking powder, and salt; add to apricot mixture in two additions, alternating with milk.
• Spoon about 3/4 cup kumquat marmalade into mold, arranging kumquats around sides of mold to follow pattern if there is one; reserve remaining marmalade. Pour in batter. Tap mold sharply down on counter to distribute batter evenly. Cover with parchment, and secure with rubber band; cover with foil. Place lid over foil onto mold. Place rack in stockpot, and set mold, lid side up, on rack. Pour in boiling water to halfway up side of mold. Cover, and bring to boil over high heat. Reduce to medium low, and steam 2 hours and 20 minutes. Remove; let sit 15 minutes. Uncover, invert mold onto a serving plate, and garnish with sliced kumquats, if desired. Serve pudding warm or at room temperature with dollop of creme fraiche or double cream and reserved marmalade on the side.

APRICOT LEMON MARMALADE

Steps:

• Remove and reserve seeds from unpeeled quartered orange and lemon.
• Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.
• Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
• Combine fruit mixture with the extra water in large saucepan; bring to a boil.
• Reduce heat and simmer, covered, 45 minutes.
• Transfer mixture to large heatproof bowl; cover.
• Stand fruit mixture and seed mixture, separately, overnight.
• Drain seeds over small bowl; reserve liquid and discard seeds.
• Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.
• Return fruit mixture with reserved seed liquid to pan; bring to a boil.
• Add sugar and stir over heat, without boiling, until sugar dissolves.
• Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.
• Stand 5 minutes.
• Pour hot marmalade into hot sterilised jars, seal while hot.

LEMON AND THYME APRICOT MARMALADE

Steps:

• Before starting to cook anything, make sure the apricots are also chopped. This is a multitasking recipe!
• In a small sauce pan, simmer thyme and lemon seeds in 1 cup water 5 minute Remove thyme and keep water. Add lemon slices and lemon juice to water. Simmer on low 20 min uncovered.
• While the lemons are simmering, add sugar and 1/4 cup water to apricots in a large pot over medium heat. Cook until apricots are soft and start falling apart. It should be about the same amount of time the lemons are cooking. Add the lemons to the apricots, turn off heat, and let sit 10 minute.
• Bring mixture to a boil. Cook 10-12 minutes, stirring often.
• To preserve, use a RWB with 1/2 pint jars 10 minutes, then turn off heat and remove lid, let sit 5 minute.