Marmalade Confit

  • 1 kilogram (2.20 pounds) apricot cubes (or halves, or puree)
  • 300 grams (10.58 ounces) mango cubes
  • 200 grams (7.05 ounces) frozen passion fruit pulp
  • 500 grams (17.64 ounces) sugar
  • 20 grams (0.71 ounces) apple pectin (or any other)
  • 2 grams (0.07 ounces) lemon acid
  • A pinch of tarragon (dry or fresh, finely chopped)


  • Heavy-bottomed pot

    A heavy-bottomed pot helps distribute heat evenly, preventing the fruit mixture from burning.

  • Whisk

    Whisking is key to ensure your pectin integrates smoothly into the fruit mixture without clumping.

  • Cold plate

    This is used for testing if the mixture has set properly by checking its gel consistency.

  • Jars with tight lids

    Use sterilized jars with tight lids to extend the shelf-life of your marmalade confit.


Step 1

This recipe lets you make a fresh, flavorful confit using frozen fruits with a minimal amount of sugar.

Step 2

You will need: 1 kilogram (2.20 pounds) apricot cubes (or halves, or puree), 300 grams (10.58 ounces) mango cubes, 200 grams (7.05 ounces) frozen passion fruit pulp, 500 grams (17.64 ounces) sugar, 20 grams (0.71 ounces) apple pectin (or any other), 2 grams (0.07 ounces) lemon acid, a pinch of tarragon (dry or fresh, finely chopped).

Step 3

Thoroughly mix the pectin with 100 grams (3.50 ounces) of sugar, and add them to the cold mixture of all the fruits you have.

Step 4

Make sure to whisk continuously to prevent lumps from forming.

Step 5

Heat to a boil, whisking the mixture continuously. Make sure there are no grains of pectin left in the boiling mixture of fruits.

Step 6

To check if there are no grains, pour a teaspoon of the boiled mixture onto a cold plate. When it cools, it should become gelatinous and have no grains.

Step 7

Add the remaining 400 grams (14.11 ounces) of sugar to the boiling mixture and bring it back to a boil, while whisking. Boil the mixture for 3 to 4 minutes.

Step 8

Add the citric acid and tarragon, then stir the mixture and remove it from the heat.

Step 9

Make sure to stir well to evenly distribute the citric acid and tarragon.

Step 10

Spread the hot confit into jars, screw on the lids tightly, then allow to cool.

Step 11

Store the jars in the fridge for 1 to 2 months. Opened jars are best consumed within 5-7 days when stored in the fridge.


Imagine waking up to the aroma of freshly toasted bread, perfectly complemented by a spread of our vibrant, zesty marmalade confit. Slather it generously on croissants or scones for a luxurious breakfast-in-bed experience. Feeling adventurous? Swirl it into your yogurt or oatmeal for a fruity twist. Hosting a brunch? This confit pairs beautifully with soft cheeses and charcuterie, turning your cheese board into a showstopper. For dessert enthusiasts, use it as a filling for tarts and pastries to add a tropical flair. The possibilities are endless, and each bite is guaranteed to be a burst of sunshine!


To make this recipe gluten-free, simply ensure that all ingredients and equipment are free from gluten contamination. For a vegan version, confirm that the pectin you use is plant-based as some pectins can contain animal-derived ingredients. This small adjustment allows everyone to enjoy the tangy, sweet delight of this confit.


  • What is pectin and why is it used in this recipe?

    Pectin is a natural thickener derived from fruits. It's used in this recipe to help the marmalade achieve a gel-like consistency.

  • How do I know if the pectin is fully integrated?

    To check if the pectin is fully dissolved, pour a teaspoon of the boiling mixture onto a cold plate. If it gels without any grains, it's ready!

  • Can I use fresh passion fruit instead of frozen pulp?

    Yes, you can use fresh passion fruit. Just make sure to strain the seeds out if you prefer a smoother texture.

  • How long should I whisk the mixture after adding the pectin?

    Whisk continuously until you see no lumps and the mixture begins to boil. This process usually takes a few minutes.

  • How should I store the marmalade confit once it's done?

    Let it cool, then store in sterilized jars with tight lids in the fridge. It should last 1 to 2 months when unopened, and 5-7 days once opened.

  • Can I substitute other fruits for apricot or mango?

    Certainly! Feel free to experiment with fruits like peaches or papayas. Just keep the quantities consistent for best results.

Nutrition facts

Marmalade confit
Recipe Yield:6-8 jars
Calories:Per 1 tablespoon (20g)
Calories (Min - Max):45 - 50
Total Fat:0g
Saturated Fat:0g
Total Carbohydrate:12g
Total Sugars:12g