This peach marmalade is a sweet and delicious mixture of fresh peaches, an orange, and a lemon. It's easy to make and tastes wonderful on an English muffin or biscuit.
Powdered fruit pectin makes the marmalade a quick and foolproof preparation.
- 1 small orange
- 1 lemon
- 1/4 cup water
- 3 pounds peaches
- 1 package (1 3/4 ounces) powdered fruit pectin
- 5 cups sugar
- Prepare a boiling water bath canner.
- Sterilize 8 half-pint jars and lids. Keep them in the hot water until needed.
- See Preparing Jars for Canning and Boiling Water Processing
- Cut the orange and lemon into quarters; remove seeds. Cut the orange and lemon quarters crosswise into very thin slices. In a medium saucepan, combine orange and lemon slices and water. Cover and simmer the orange and lemon mixture over low heat for 20 minutes.
- Bring a large pot of water to a boil.
- Fill a large bowl with ice water.
- Drop the peaches into the boiling water for about 15 seconds, or until you see the peels splitting. With a slotted spoon, transfer the peaches to the ice water to stop the cooking.
- Use a sharp knife to peel the peaches. Pit them and chop them finely.
- In an 8- to 10- quart stockpot or Dutch oven, combine orange and lemon mixture and chopped peaches.
- Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar and once again bring to a full rolling boil, stirring constantly. Continue the full boil, uncovered, for 1 minute. Remove from heat; quickly skim off foam.
- Pour at once into hot sterilized jars; seal.
- Process in a boiling water bath canner for 5 minutes.
Makes 7 or 8 half-pints.
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