Orange Apricot Marmalade

This recipe is designed for my mom. She likes oranges, but neither she nor I like the bitter taste that comes with most marmalades. I have designed this recipe without that bitter taste.

Ingredients

6 large sweet oranges

1 cup dried apricots

1 lemon’s juice

2.2 lb Preserving sugar

Directions

Wash the oranges. Juice the oranges, and then scrape out the membranes and pith. I find a melon scoop (melon baller) makes this job easier, but a normal spoon will work.

Cut the orange peel and dried apricots into thin strips. You can make it thicker if you want "thick cut" marmalade. I sugest thin cut for your first time.

Place peel, apricot slices, and (lemon & orange) juices in a pot with 6 ⅓ cups water.

Bring mixture to a boil and simmer for 1½ hours, until the peel is very soft and the contents are reduced by half.

Stir in the sugar, until it dissolves.

Bring mixture to a boil, and boil rapidly for 15 minutes.

To test consistency, place a teaspoon of marmalade on a cold plate. After a few seconds push the marmalade with your finger - if the surface wrinkles, it has reached setting point.

Remove the pot from the heat, removing any film from the mixture’s surface with a slotted spoon.

Let the marmalade stand for 15 minutes; then stir to distribute the peel.

Place in sterilized jars/containers, then label and date.
Enjoy!