Apricot Pineapple Marmalade

Name: Apricot Pineapple Marmalade
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 cups, 30-40 serving(s)
Ingredients: 1 1/2 kg fresh apricots (3.25-3.5 lbs.); 398 ml can crushed pineapple, drained; 2 tablespoons finely grated orange zest; 5 cups sugar, divided use; 1 box Certo, light pectin crystals

Submitted by Ronalynne

"An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons."

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photo by Ronalynne

Ready In:: 1hr 20mins
Ingredients:: 5
Yields:: 8 cups
Serves:: 30-40

ingredients

1 ¹⁄₂ kg fresh apricots (3.25-3.5 lbs.)
398 ml can crushed pineapple, drained
2 tablespoons finely grated orange zest
5 cups sugar, divided use
1 box Certo, light pectin crystals

directions

Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.