Julee Rosso, Sheila Lukins

Apricot Marmalade

Preparation info

  • 1½

    cups
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Recalling the flavor of English bitter orange marmalade, this version features apricot flavor bursting forth with the same dramatic intensity. Serve with toasted Walnut Raisin Whole-Wheat Bread.

Ingredients

  • 6 ounces dried apricot halves (about 30)
  • ¼ cup plus 2 tablespoons sugar

Method

  1. Combine the apricot halves and ¼ cup sugar in a food processor, and coarsely purée.
  2. Stir the apricot purée, remaining 2 tablespoons sugar, lemon zest, water, and lemon juic