Apricot and Lemon Marmalade

The perfect balance between the sweetness of apricot and the freshness of lemon comes to life in this jam recipe. To achieve an impeccable texture and optimum gelling, we use the Pectin Medium Rapid Seta HM pectin obtained from citrus peel.

This ingredient is ideal for traditional style jams, as it allows working with a suitable pH (3.1-3.5) and ensures consistent results thanks to its ability to form thermo-irreversible gels, even in bakeable preparations. A versatile option to preserve fruit flavor with a professional finish.

Apricot and Lemon Marmalade

To achieve an impeccable texture and optimal gelling, we use Pectin Medium Rapid Set, an HM pectin obtained from citrus peel.

Ingredients

    • 500g - Apricot puree
    • 300g - Mashed lemon puree
    • 200g - Water
    • 8g - Pectin Medium Rapid Set
    • 100g - Sugar (1)
    • 600g - Sugar (2)
    • 1g - Neutral acid

Prepared by

    1. Mix the sugar (1) with the pectin.
    2. Heat the water and the purees to 40 °C. Add the pectin mixture to the liquids in the form of rain by stirring vigorously with a whisk.
    3. Add the sugar (2) when the mixture is at 85 °C. Boil to 101 °C. Add the neutral acid, mix well and then distribute in glass containers and close them. Turn the containers and allow to cool.
    4. Consume after 24 hours.

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