Pineapple Apricot Marmalade

See first paragraph of Thanksgiving post. Ditto Christmas.

The end.

Was that a snort of derision I heard from you? Lazy excuse, you say?

Fine, I will try to make my brain start thinking and writing. Maybe some biscotti will give it the sugar it needs to start whirring again? Here we go.

Many years ago a trip to the bookstore led me to purchase Bread for All Seasons by Beth Hensperger. It was on clearance, the pictures were so pretty and suddenly there was this feeling that I should be baking bread. Some years later I decided that the perfect gift for my dad (and the rest of my family) would be jam. I read up on how to can, jelly and preserve and decided maybe not. Bread would be the perfect gift. Turning to my only bread-baking cookbook I finally noticed the Accompaniments section hiding out in the last pages (apparently I completely ignore the end of books). Ah-ha, marmalade was really the perfect gift. It doesn’t require wrinkling up little spoonfuls on frozen plates, or sealing, or storing for months before eating.

About now, you’re probably wondering how this relates to leftovers. Well, Christmas leftovers are often of a different sort – they result more from gift-giving then from food-eating. My shelves are currently stocked with chocolate, cookies, caramel apples and fruit spreads. The marmalade made a second appearance this year and while most went to my dad a little half jar stayed with me.

Other than switching the word order in the title there weren’t any changes made to the recipe. The cans of pineapple come in an 8 ½ ounce or 8 ¾ ounce instead of just 8 and I do put the whole can in. I’m not sure if I should measure the apricots before or after being chopped so I tend to do both and then throw in another slice.

Apricot-Piña Marmalade

1 8-oz can crushed pineapple in heavy syrup
6 ozs dried apricot halves, chopped
1/4 frozen unsweetened orange juice concentrate, undiluted
zest of 1 orange
1/4 c honey

Drain pineapple syrup into a small saucepan. Set aside pineapple. Add apricots and juice concentrate. Bring to boil. Remove from heat and let stand 20 minutes. Add pineapple, zest and honey to apricot mixture. Bring to a simmer over medium heat. Stirring occasionally, cook about 10-15 minutes, until thickened. Spoon into clean containers. Cool to room temperature, the marmalade will thicken more. Cover and refrigerate.
Supposedly this will last up to 2 months in the refrigerator, but I’m a little hesitant to try it out and with jams and such I’m never sure if the authors are giving the time frames that proper canning would allow.

This makes about 1 1/2 cups. About 1 1/2 to 2 jelly jars.

2 thoughts on “Pineapple Apricot Marmalade

  1. And the surprise upon lifting the top off the jar is the dried apricot perched atop the marmalade – unseen, unmentioned, unexpected. Mine all mine.


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