Apricot Marmalade

Ingredients:

Apricots (Klabi or French type): 5 KG

- Sugar: 4 KG
- Citric Acid: 1.5 Teaspoon
- Water: 2 Cups

Preparation:

• Wash Apricots & drain then cut in halves & remove seeds.

* Option 1: Marmalades:(3 KG apricots + 3 KG sugar):
• Mix in mixer small amounts of apricots until creamy then put in large saucer.
• Add equal amount of sugar to paste & stir well.
Heat on light fire & stir frequently till all sugar is melted.
• Taste: If too sweet, add 1 teaspoon citric acid, if not add 1/2 teaspoon then stir for 2 minutes and remove from fire.
• In a large paper or fabric filter, filter the paste.
Poor the filtered paste in one bowl and the residue* in another bowl.
• Poor each of the two filtered paste and residue in a large flat pan.
• Cover with thin fabrics and expose to the sun for 1-2 days & until thick.

* Residue can be used to prepare Sablé or cake filling

* Option 2: Whole apricots Jam (2 KG apricots + 1 KG)
• Dilute the sugar in 2 cups of water in saucer and heat on light fire stirring frequently until sugar is completely diluted.
• Add 1 KG apricot halves and stir till boiling start or until they become tender.
• Remove the apricots and put in large bowl.
• Add 2 KG apricot halves and stir till boiling start or until they become tender.
• Remove the apricots and put in large bowl with the previously boiled ones.
• Add 1/2 teaspoo citric acid to remaining sirop & stir for 2 minutes.
• Poor the sirop on top of whole apricots and put in large pan then cover with a thin fabric & expose to the sun for 1-2 days or until thick.
Uncover and stir.

Mix Marmalade to whole apricots, cover with thin fabric & expose to the sun for one day to obtain a mixture of marmalade and whole apricots.

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