Orange Apricot and Rosemary Marmalade

1. 1

   Mix sliced oranges and apricots in a saucepan, add 2 litres of boiling water and stand over night.

2. 2

   Next day bnring to boil, then reduce heat, cover and cook over low heat for 45 minutes or until soft.

3. 3

   Add warmed sugar and bring slowly to simmer, stirring occasionally.

4. 4

   Cook over medium heat for 45 minutes or until reaching 'setting point'.

5. 5

   Strip leaves from Rosemary and add to mixture and let stand 10-20 minutes and bottle.

* Per serving · 4 servings · Values may vary.

No additional tips available.