Apricot marmalade (or really it’s more of a crème)

3 years ago

Apricot marmalade (or really it’s more of a crème)

Frankly, I’ve been getting used to short weeks and long weekends lately (perks of spring in Sweden are all the national holidays that are lined up), so these two past days went by so quickly. Lingering by the breakfast table to make it feel lite time is passing more slowly, walking at a very unhurried pace to let the mind and eye rest in the environment.

Yesterday I spent the afternoon in the kitchen pickling cucumbers (will let you know in a week how that turns out), prepping a dough for Sunday morning bake off and cooking the apricot marmalade you find below. Ended up not having any energy or inspiration to cook dinner for myself so went for a classic “vegetable tray in very hot oven”, can recommend nevertheless. The marmalade is really a very easy feat, and you’ll have it ready in no time. It will give you this jar of creamy goodness. Smooth and bright both on the eye and the palate.  Great as a present or just when you feel like adding something sweet to the Sunday breakfast spread. Scroll for recipe.

Apricot marmalade (or really it’s more of a crème)
Apricot marmalade (or really it’s more of a crème)

one jar of marmalade

10-12 apricots
1 apple, peeled (can be swapped for a few more apricots)
2 dl sugar
1 dl jam sugar
1/4 tsp burbon vanilla powder
1-2 star anise

Wash the fruit, peel the apple and cut in small pieces. Quart the apricots and remove the pit. Place in a pot with 1-2 tbsp water. Bring to a soft boil (the fruit will start releasing liquid as it softens). Add the vanilla and star anise. Let simmer until the fruit is soft enough to easily mash. remove the star anise and mix the fruit smooth. Add the sugar and boil for another 10-15 min, removing any foam that surfaces. Test if the marmalade is ready but putting a small amount of marmalade on a cool plate and the “draw” a line in it with a spoon or the like (why not finger?). If the marmalade stays parted it’s ready. Otherwise boil for another few. Note, for this marmalade made it quite loose, as I like for it to me more of a creme than a marmalade actually. When still hot pour in a clean glas jar and let cool before placing in the fridge.

Eat with loads of butter on walnut bread.

Sofia Hellsten

Sofia Hellsten

Sofia Hellsten, cookbook author & photographer, although main trade of work at the moment is Creative Director at podcast platform Acast. Her book “The Japanese Table – Small Plates for Simple Meals” was released fall of 2019. This will with some probability be a space with recipes of simple (but GOOD) food, a constant quest for the perfect breakfast or just some good old inspiration to life’s important details – flavour and form. Based in Stockholm, but always longing for Japan.

Instagram | @shellsten
Website | www.s-hellsten.com 
Mail | hellsten.sofia@gmail.com