Apricot marmalade
4 servings
30 minutes
Apricot marmalade is a sunny dessert with a soft fruity tartness that blends with rich sweetness. Its roots trace back to European confectionery traditions where marmalade was valued for its delicate texture and natural flavor. Made from fresh apricots, it retains natural juiciness and aroma, while sugar adds richness and depth of taste. This marmalade is perfect as a standalone treat or as a filling for pastries or an addition to morning toast. Its thick consistency makes it easy to serve, and the bright apricot hue delights the eye. Consuming it brings a sense of summer warmth any time of the year, reminiscent of gardens filled with ripe fruits.
1
Wash the apricots, remove the pits, place them in a pot, add a glass of water, cover with a lid, and put on the fire to boil.
- Apricots: 500 g
- Water: 1 glass
2
When the apricots become soft, strain them through a sieve.
3
Add sugar to the obtained puree, mix, put on the fire, and cook while stirring until it thickens like jam.
- Sugar: 400 g