Recipe for orange marmalade
Delicious raw-pickled orange-apricot marmalade.
For me, there’s no Christmas without it.
My father always made it every Christmas, and I have continued that tradition.
The recipe yields 3 large jars of marmalade.
Equipment
- Deciliter Measure
- Cutting Board
- Chef'S Knife
- Meat Mincer
- Canning Jar
Ingredients
- 6 pcs. Orange
- 2 pcs. Lemon
- 250 gram Apricots
- 85 gram Sugar up to 2 dl, depending on how sweet the oranges are
- 5 gram Atamon
Instructions
- Soak the apricots in about 1 dl of water overnight.
- Peel the oranges and lemons.
- Remove all the white pith as it makes the marmalade bitter.
- Oranges-lemons-peel and apricots are chopped in a meat grinder, preferably the coarse one.
- Mix sugar into the mass (start with 1 dl and taste if more is needed).
- Store the marmalade cold and stir the mixture regularly for the next couple of days, until all the sugar has melted.
- Add preservative.
- Pour the marmalade into sterilized jars.
- Enjoy.