Patrick's Rustic Citrus and Dried Apricot Marmalade

After reading many marmalade recipes that involved multiple steps, hours of work and loads of equipment, I decided to make my own shortcut version, rustic marmalade so to speak. The ingredients were inspired by my great friend Patrick, a real chef, who has given me many cooking lessons. This marmalade is incredibly delicious and doesn't last long here.

Patrick recommends a medley of various citrus fruits, oranges, lemons, limes and grapefruits, whatever is around the house, plus Turkish dried apricots (the soft kind). I only had oranges and lemons the first time I made this so that's what I used.

The pectin for gelling comes from the orange peel and the seeds, but I found it gelled beautifully without the seeds.

Most recipes emphasize that the cooked citrus fruit be cooled to room temperature before adding sugar. I am not sure why this step is important. Does anyone know?

When choosing oranges, use the large navel oranges and choose ones with thick skin and pith.

Patrick's Rustic Citrus and Dried Apricot Marmalade

Ingredients:
4 large oranges, chopped with all the pith, peel and juice, seeds removed
1 whole lemon, chopped with all the pith, peel and juice, seeds removed
1/2 cup chopped dried apricots
2-1/2 cups sugar

Instructions:
Put all the chopped fruit, plus water to cover (plus a bit more) into a large pot.
Simmer 2 hours or until the fruit is soft. Watch carefully and stir every so often. Add water if needed.
Cool to room temperature. Add the 2-1/2 cups sugar.
Simmer another 30 minutes, watching carefully to make sure it does not burn.
Cool and store in glass sealer jar in the frig.

It will be thick and chunky and very dark orange.

Goes with:
Homemade Yogurt
Brown Bread
Ice cream
Roast pork