Our Weekend Project this week comes from Cooking District Founder & CEO, Lisa Brefere, CEC, AAC. Tart, tangy, and sweet, this unusual Apple Marmalade makes use of peak season apples, and the just coming into season citrus fruits.
3 pounds tart apples
1 1/2 cups water
5 Tablespoons sugar
2 Tablesppons agave syrup
2 Tablespoons lemon juice
Pare, core and slice the apples.
Quarter and slice the orange.
In a heavy kettle heat water, sugar, and agave syrup until the sugar dissolves. Add fruit and lemon juice.
Bring quickly to a full boil and boil rapidly, stirring constantly, until mixture reaches 8 to 10 degrees above boiling point of water. Remove immediately from heat, skim and pour into hot sterile jars. Process 10 minutes in boiling water bath. Makes 6 (1/2 pint) jars.