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Apricot Lemon Marmalade

5.0 · 2 reviewsRecipe card by NoraMarieEditorial by recipesvibrant · Updated October 13, 2026
VeganLow CholesterolHealthy< 4 Hours
Apricot Lemon Marmalade

Total time

180 min

Servings

7

Calories

1089.1

Category

Low Protein

Bright, zesty, and naturally sweet, this homemade Apricot Lemon Marmalade is the perfect vegan spread for your morning toast or scones. Crafted with fresh apricots and vibrant lemon peel, this low-protein, cholesterol-free recipe captures the essence of summer in a jar. It’s a simple, plant-based delight that makes a wonderful homemade gift or a staple for your pantry.

Ingredients

Makes 7 servings

  • 1 orange
  • 2 lemons
  • 2 water
  • 1 2/3 water
  • 7 sugar

Method

  1. Remove and reserve seeds from unpeeled quartered orange and lemon.

  2. Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.

  3. Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.

  4. Combine fruit mixture with the extra water in large saucepan; bring to a boil.

  5. Reduce heat and simmer, covered, 45 minutes.

  6. Transfer mixture to large heatproof bowl; cover.

  7. Stand fruit mixture and seed mixture, separately, overnight.

  8. Drain seeds over small bowl; reserve liquid and discard seeds.

  9. Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.

  10. Return fruit mixture with reserved seed liquid to pan; bring to a boil.

  11. Add sugar and stir over heat, without boiling, until sugar dissolves.

  12. Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.

  13. Stand 5 minutes.

  14. Pour hot marmalade into hot sterilised jars, seal while hot.

Cook's notes

  • Use firm, ripe apricots for the best texture and natural pectin balance.
  • Sterilize your glass jars in boiling water before filling to ensure a longer shelf life.
  • Test the set by placing a small spoonful of marmalade on a chilled plate; if it wrinkles when pushed, it is ready.
  • Stir frequently towards the end of the cooking process to prevent the fruit from sticking to the bottom of the pot.

Easy swaps

  • If you prefer a sweeter profile, you can swap a portion of the sugar for agave nectar.
  • Add a pinch of fresh ginger for a spicy, aromatic kick.
  • If apricots are out of season, you can use high-quality dried apricots that have been rehydrated in water.

Frequently asked

Is this apricot marmalade vegan?

Yes, this recipe is 100% plant-based and uses no animal products.

Why is this recipe considered low-protein?

Apricots and lemons are naturally very low in protein, making this a great spread for individuals managing specific dietary protein restrictions.

Can I reduce the sugar in this recipe?

Sugar is essential for the gelling process (pectin activation) and preservation. Reducing it significantly may result in a thinner, syrup-like consistency.

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