4 1/2 cups marmalade
- 6 cups fresh, ripe apricots; washed, halved and pitted
- 3 1/2 cups Domino® Granulated Sugar
- 1 (8 oz.) can crushed pineapple, drained
- 1/4 teaspoon salt
- 1 large lemon
In a large saucepan or kettle, combine apricots, sugar, pineapple and salt.
Cut lemon in half lengthwise, seed and thinly slice. Add to saucepan. Bring to a boil, stirring constantly, until sugar dissolves.
Reduce heat and simmer on a low temperature for approximately 2 hours, stirring occasionally, until marmalade begins to thicken. Remove from heat.
Ladle into hot, sterilized 1/2-pint jars or pint jars to within 1/8 inch from top. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil 10 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.