6 pounds firm apricots5 pounds sugar1 cup water1 cup lemon juice, poured at the end after the marmalade has thickened
Wash the apricots very well and remove the stone. Place them in a pot in layers, meaning one layer apricots, one layer sugar, one layer apricots, one sugar etc. then on top pour the water. Place the pot over low heat and stir until the sugar has dissolved. Adjust the heat to simmer the marmalade. Stir with a wooden ladle carefully and constantly so the marmalade does not stick to the pot. Cook until the mixture becomes transparent and shiny. Once the marmalade is ready and thick add the lemon juice and leave it to boil for 2 to 3 times more. Remove from the burner and leave it to cool then place in jars. Leave them to cool again in the jar and place a film of cognac on top. With the cognac, the marmalade retains its freshness. Close the jars and the marmalade will be preserved for a long time.
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