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Peach Marmalade
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1 small orange
1 lemon
1/4 cup water
3 pounds peaches
1 (1-3/4 ounce) package powdered fruit pectin
5 cups granulated sugar
Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices.
In a medium saucepan combine fruit slices and water. Cover and simmer the orange and lemon mixture for 20 minutes. Peel, pit, and finely chop peaches.
In a 8- to 10- quart kettle or Dutch oven combine orange and lemon mixture and chopped or ground peaches.
Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar; bring again to full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute.
Remove from heat; quickly skim off foam.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Makes 7 or 8 half-pints.
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