Fruit Marmalades
1. Apricot Marmalade
- 2 cups dried apricots
- 4 cups water
- 1 3/4 – 2 cups sugar
Method
- Put dried apricots in pan; add the four cups of water and soak for 8 hours.
- When soaking time has been completed, place pan on heat and simmer until very soft.
- Rub through a sieve and return pulp to the heat.
- When pulp boils, add sugar and simmer gently for about 45 minutes. Stir nearly constantly.
- Try adding 1/2 teaspoon ground cinnamon, or 1 tablespoon chopped raisins, or one grated orange peel to the pulp during cooking.
- Pour into sterile half-pint jars, leaving 1/2 inch of of head space.
- Wipe rims, screw on lids and rings
- Process in boiling water bath for ten minutes.
2. Apricot-Prune Marmalade
Make the same as the Apricot Marmalade recipe above, but substitute prunes for half of the apricots.
3. Grapefruit Marmalade
- 3 grapefruit
- Water
- Sugar
- ¼ cup lemon juice
Method
- Wash and remove peel from fruit.
- Cut peel into very thin slices.
- Put in a pot with two quarts of water.
- Bring to a boil, and continue boiling for five minutes.
- Drain peel slices in a fine sieve.
- Return peel slices to pot and add another two quarts of water.
- Again, bring to a boil and continue boiling for five minutes.
- Drain and repeat the process one more time. Set aside.
- Roughly chop fruit, removing seeds and membranes.
- Combine fruit pulp and cooked peel slices and measure.
- Place in a heavy pot or kettle with twice the amount of water as there is of the pulp and peel mixture.
- Boil rapidly for 40 minutes.
- Measure again, and put in a clean pot, adding one cup of sugar for each cup of fruit.
- Add lemon juice and boil rapidly until jelly stage is reached, stirring frequently.
- Pour into sterile half-pint jars, leaving 1/2 of head space.
- Wipe rims, screw on lids and rings, and process in boiling water bath for ten minutes.
4. Orange Marmalade
- 4 Seville oranges
- 3 lemons
- Water
- Sugar
Method

- Slice oranges and lemons as thickly as desired.
- Place in a pot or kettle with six cups of water.
- Cover and boil for one hour.
- Strain mixture, reserving water.
- Remove seeds from fruit and place into a cheesecloth bag.
- Place this bag into the cooking water.
- Add 2-3 cups of sugar and place over low heat, stirring constantly, until sugar is dissolved.
- Turn up heat and boil for five minutes. Remove seed bag and add fruit slices to pan.
- Immediately turn off heat.
- Remove seeds from bag and place in sieve.
- Press to extract as much pectin as possible.
- Return pectin to pan, turn on heat and bring to a boil for up to an hour, or until jelling point is reached.
- Skim off any foam as needed.
- Pour into sterile half-pint jars, leaving 1/2 inch of head space.
- Wipe rims, screw on lids and rings
- Process in boiling water bath for ten minutes.