Marvelous Marmalade | Recipe Blog Parade

Ooops – we did it again! 🙂 The first foodblog parade I participated in was so much fun, I just had to do it again. Gesund & lecker für jeden Tag (Engl.: healthy & delicious for everyday) – an initative for delivious homemade recipies for everyday. We thought better be right in the middle of things, than just watching from the sidelines. Hence, we are cooking our way through the Olympic continents and participating countries. Yesterday the fabulous Keks & Koriander showed us a new interpretation of English porridge with Strawberries and Coconut.

Marvelous Marmelade_Kitchen Olympics

What is your one favorite childhood indulgence? For me it has always been my mum’s homemade apricot marmalade. In Austria there is a valley called Wachau, where the sweetest and most perfect of apricots are hedged and cared for until it’s time to harvest them. This year I thought, I had to give my mad kitchen skills a new challange and try to match my mum and her marmalade skills. Spoiler: it turned out perfect! 🙂

Ingredients & Tools:

  • 7.5 kg apricots
  • 700-850 grams canning sugar with 3:1 relation
  • 3-4 tbsp citric granules
  • Water
  • 3 drops of rum per jar
  • 24 jars
  • Blender

How to:

  1. Prepare apricots: split in halves and remove stone
  2. Prepare jars: fill them with water to remove any dust or dirt and avoid the marmalade to stick to the jar later.
  3. Place a wet kitchen cloth on a surface that easily tolerates heat to later place the filled jars on to let them cool.
  4. Pour apricots into a large pot and set on the stove to blend until smooth. If you do not have a large pot just take several rounds.
  5. Bring blended apricots to simmer to add granulated sugar and canning sugar. Let boil for 8 minutes. To find out if you added enough canning sugar drain the mix from a spoon. It should drop down in a smooth and thick way.
  6. If the texture is to your liking remove from heat and start pooring into jars. Drain the water from the jars and fill with marmalade. Pour 3 drops of rum on top. Swipe outside of jars to clean from spilt marmalade before closing the lid. Turn the jar upside down and place on wet kitchen cloth to let cool over night.
  7. Easy as that – enjoy!

Let me know how your marmalade turned out!

xx, Ännie

Note: When turning the jars with the hot marmalade upside down it the heat will evaporate and create a vacuum. The jars are good to store for longer periods.

Tomorrow Mohntage is up. For even more delicious recipies from around the globe follow Gesund und Lecker für jeden Tag on Intagram and Facebook or the links below:

5.8. Franziska  von
6.8. Recipes & more –
8.8. Conjas Eck –
9.8. Sommermadame –
10.8. Jules Moody –
14.8. Femalenlifestyle –
16.8. ÄN[N]IEDAY –
17.8. Mohntage –
19.8. Sansanrebecca –

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