Pickling Reprieve At least for today. Another canning recipe, yes, but since it’s Thursday, I a...
At least for today.
Another canning recipe, yes, but since it’s Thursday, I am posting something sweet for you.
This is a perfect topping for a scone, a muffin or just plain toast, maybe even an addition to a seafood glaze. This citrus marmalade is a good one folks, a gracious medley of fruit with peachy orange overtones – unbelievable good.
Get out your canning supplies and get to work, you’ll thank me for this one come winter. Enjoy!
Golden Citrus Marmalade
Makes about 5 pints
6 ounces dried apricots, halved
1 cup water
1/2 cup Grand Marnier Liqueur
1 -8 ounce can pineapple tidbits, with juice
1 large orange, cut in pieces, seeds removed
1 small lemon, cut in pieces, seeds removed
2 1/2 cups sugar
2 pounds peaches, peeled and chopped
2 cinnamon sticks
Blend in a blender the Liqueur, oranges and lemon. Add the liquored fruit to the stockpot along with the sugar, peaches and cinnamon sticks. Heat to boiling point, then lower heat and simmer gently for 1 1/2 hours or until thickened. Stir occasionally during cooking. Remove cinnamon and pack marmalade in sterilized jars leaving 1/2 inch head space. Process in a water bath for 15 minutes.
Note: My Aunt Ida made a similar one using golden raisins instead of the apricots and added chopped pecans.