Slow Cooker Apricot Marmalade
As you'd expect, you can spread this on toast. It can also be used to turn an ordinary cracker into a delicious snack. To easily peel apricots, drop them in a pot of boiling water for 1 to 2 minutes until skins loosen. This recipe can also be made with fresh peaches.
Serves: 64Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Easy
- 2 lbs. fresh apricots, peeled, pitted, and chopped
- ½ cup (about 6 oz.) chopped dried apricots
- 1 can (20 oz.) pineapple tidbits, in unsweetened juice
- 2 medium oranges
- 1 small lemon
- 2½ cups sugar
- 2 cinnamon sticks
- Add fresh apricots to a food processor along with the dried apricots and can of pineapple tidbits and juice.
- Remove the zest from the oranges and lemon; add to food processor or blender. Peel the oranges and lemon. Cut into quarters and remove any seeds; add to the food processor or blender. Pulse until entire fruit mixture is pulverized. Pour into the slow cooker.
- Add the sugar to the slow cooker and stir to combine with the fruit mixture. Add the cinnamon sticks. Cover and, stirring occasionally, cook on low for 4 hours or until the mixture reaches the consistency of applesauce.
- Unless you process and seal the marmalade in sterilized jars, store in covered glass jars in the refrigerator.