The thing about marmalade is that it’s tasty but can be unbearably bitter. The thing about apricot jam is that it’s tasty but can be unbearably sweet. The two combine into a lovely spread that gives you the best of both worlds. Navel oranges are fine here, but Valencia make it something really special.
4 large Valencia oranges
juice of 1 lemon
3 fresh apricots, pitted and chopped (skins left on)
1/4 cup chopped dried apricots
4 cups water
2 cups evaporated cane sugar
Makes 4 half-pint jars
DIRECTIONS
Prepare your canning jars, if canning in a hot water bath. Otherwise, prepare freezer jam jars and set aside.
Wash the oranges and cut off the hard ends, then cut half of the skin off of each orange, down to the flesh, and discard. Leave the remaining half of the skin on the oranges and slice into rounds as thin as you can make them. Then, roughly chop them and put in the bottom of a large stockpot. Add the remaining ingredients to the pot. Bring to a simmer and cook, with the lid off, for about 45 minutes. At this point, test the taste to make sure it’s sweet enough for you. It should have some tang, but it should be pleasant. If needed, add another 1/4 cup sugar.
Increase the heat to medium-high and bring to a boil. Cook for 10 more minutes, stirring constantly. Place a spoonful of the marmalade on a cold plate and chill in the freezer for 1 minute. It won’t really wrinkle, but you should be able to tilt the plate around and the jam should stay thick and not be runny.
Can according to the manufacturer’s directions. Let it set up for at least 24 hours before using.