Baked Apricot marmalade (natural) has been my favorite since I was little girl. I still remember those warm summer nights when my grandma will make her famous baked marmalade. I will wait till very late at night just so I can get a toast with the first batch of the warm marmalade tasting like summer night, cinnamon and childhood.
Read bellow how to vacuum your jars and preserve your marmalade so you can enjoy the summer sweetness during the whole year.
How to make Baked Apricot marmalade at home:
Start by removing the seeds and cutting the fruit. If your apricots are bigger roughly cut them. No need for precision because they will change the shape once you start baking them.
After that place them on a baking tray, pour over Brown sugar over stir up. Usually I use the ratio of 1/2kg sugar for 1kg of apricots. I used organic brown sugar (but you can use white as well). Cover the baking tray with aluminium foil or baking tray cover.
Place your covered tray in the oven and bake your apricots for 40minutes on 200°C or 392°F.
After 40 minutes take your baking tray out and remove the foil. Stir the apricots. There will be lots of juice from the fruit. Here if you like to add more flavor you can add some cinnamon, cardamon or nutmeg.
Return your tray in the oven and continue baking the marmalade with occasional stirring. When the water evaporates completely and you get the desired baked apricot marmalade consistency your marmalade is ready.
Once your marmalade is ready you can put it in a jar and keep it in the fridge or naturally preserve it with the bellow procedure.
Useful info for making your first Baked Apricot Marmalade
Warm your jars in the oven (until they are super hot). Fill them up with the marmalade, screw the covers tightly and wrap them up in a blanket for minimum 6 to 8 hours. After this time your jars should be vacuumed. Make sure when wrapping to spread them in a way so they don’t touch each other.
200°C or 392°F.
It should have a spreadable and jelly like consistency.