Apricot marmalade Apricot marmalade Israeli Kitchen Apricot marmalade (Photo: Nadki/Shutterstock)

Apricot marmalade

This sweet, homemade spread is a delectable addition to any breakfast.

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  • Yield: Approximately 3 cups
  • Prep time: 10 minutes
  • Cook time: 45 minutes

How sweet it is. Here’s my homemade apricot marmalade recipe, making breakfast everywhere even more delicious.

And how short apricot season is here. No sooner have you finished your first batch of firm, perfumed fruit than you discover that they’re starting to dwindle in the market. Hurry, hurry, get more before they go!

You have to be crafty, though. The first, greenish fruit are sour. You have to taste an apricot every few days until they come into full, golden season. Then the temptation to over-buy is hard to resist. If I buy too many to eat before they start going soft, which I always do, I get out the scale and sugar and make marmalade.

I like to crack a few of the pits with my handy nutcracker and take out the kernels, which look like almonds. I drop them into the marmalade and cook them along with it; they add a certain pleasant bitter layer to the sweetness of the finished preserve. Not more than three or four, though, for too many will make you sick. The bright apricot flavor and sweetness are just right for my family, but you can always experiment with less sugar if you like.

Ingredients

  • 2 pounds fresh, pitted apricots
  • 3 or 4 kernels extracted from the apricot pits
  • 1/2 cup water
  • 2 1/2 cup sugar

Directions

Apricot marmelade Apricot marmalade (Photo: Miriam Kresh)

Cook the apricots over low heat, with the water and covered, for 15 minutes.

When soft, purée the apricots in a blender. Any apricot kernels will blend up into tiny pieces, but will not become puréed. Don’t wash the pot.

Return the purée to the pot with the sugar and cook over low heat, stirring to dissolve the sugar.
With the sugar dissolved, raise the heat to medium and cook uncovered, stirring often. It should take between 20 and 30 minutes to finish.

The marmalade will be done when a dollop dropped on a clean surface keeps its shape and doesn’t spread.

My breakfast yesterday, balanced on Roget’s Thesaurus: whole-grain toast with a shmear of butter and some of that delicious apricot marmalade. And the indispensable cup of coffee, too, of course.

Apricot marmaladeApricot marmalade (Photo: Miriam Kresh) 

Recipe source: Larousse Gastronomique, 2009 edition

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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