Apricot Marmalade

This easy to make  tangy apricot marmalade is the perfect flavor to wake up to on a summer morning.  It can be preserved in the refrigerator for up to a year.

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3 kg firm apricots
2250 gr. sugar
1 glass water
1 glass lemon juice


Wash the apricots very well and remove the pit.

Place them in a pot in layers, alternating with one layer apricots, one layer sugar, one layer apricots, one sugar etc. then  pour the water on top.

Place the pot over low heat and stir until the sugar has dissolved.

Adjust the heat to simmer the marmalade.

Stir with a wooden ladle carefully and constantly so the marmalade does not stick to the pot.

Cook until the mixture becomes transparent and shinny.

Once the marmalade is ready and thick add the lemon juice and let  it to boil for 2–3 times more.

Remove from the burner and leave it to cool, then place in jars. Leave them  to cool again in the jar and pour a thin layer of  cognac on top.

Seal  the jars to preserve marmalade.

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