apricot and almond marmalade
marmellata di albicocche con le mandorle
TOTAL TIME: 60 minutes
MAKES: 5 (8-ounce) jars
Roasted almonds add a toasty flavor and great texture to apricot marmalade. Look for pectin in the supermarket near the canning jars or order it by mail.
- 2 1/4 pounds fresh apricots
- 1 cup unsalted roasted almonds, roughly chopped
- 2 cups sugar
- 4 teaspoons powdered pectin
SPECIAL EQUIPMENT: 5 (8-ounce) canning jars with lids and screw bands; a boiling-water canner or an 8- to 10-quart deep pot; tongs; ladle; an instant-read thermometer
Wash jars, lids and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Put tongs and ladle into pot, making sure lower 5 inches of tools are submerged in the water. Bring to a boil and boil for 10 minutes (see note).
Remove from heat, leaving jars in water. In a small saucepan, heat lids in water to cover by 2 inches until thermometer registers 180° (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
Bring a large pot of water to a boil. Fill a large bowl 1/3 full with ice and cold water. Blanch apricots 30 seconds, then, using a slotted spoon, transfer to prepared ice bath. Drain apricots, then peel, halve, pit and cut into 1/2-inch pieces.
In a large saucepan, mix together apricots, almonds, sugar and pectin; bring to a boil and cook, stirring frequently, until apricots are cooked through and falling apart, about 10 minutes.
Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/2 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and screw on “finger tight” (just screwed on with your fingertips, not cranked tight with your palm). Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool. Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling marmalade has made lid concave (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Marmalade will thicken as they cool.
After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and lift jar by lid with your fingertips. If lid stays put, it has a good seal. Replace screw band. Put any jars that are not filled up to ½ inch from top, or any that haven’t sealed properly, in the refrigerator and use them first. Marmalade can be used immediately, or store properly sealed jars in a cool, dark place, up to 1 year.
NOTE: Add 1 minute of processing time (both to sterilization and final processing) for every 1,000 feet above sea level.
Other recipes you might like
© 2013 Quadratum USA. All rights reserved.