Peachmarmalade Recipes

PEACH MARMALADE

Steps:

• Cut the orange and lemon into quarters; remove all of the seeds.
• Slice the orange and lemon quarters crosswise into 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 the peaches.
• In a 8-10-quart heavy bottomed stockpot/kettle or a Dutch oven, combine orange and lemon mixture with the peeled and chopped peaches.
• Stir the pectin in the fruit mixture; bring the mixture to a FULL rolling boil, stirring constantly. add sugar.
• brign back to a hard boil , uncovered for 1 minute.
• Remove from heat; quickly skim off foam. stir for 7 minutes.
• Pour at once, into HOT sterilized jars, and seal.

PEACH MARMALADE (NO PECTIN)

Steps:

• PREPARE JARS FOR STORAGE: Run 2-3 jars (depending on size) through the dishwasher or washed in very hot water. You will make about 3 cups of marmalade.
• PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. Slip skins off the peaches. Use small paring knife to peel stubborn spots if needed. Cut peaches in half and remove pits. Slice or chop into smaller pieces. Note 1.
• PREPARE ORANGES: Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. You should have about 1 cup.
• PREPARE MIXTURE TO COOK: Place peaches, zest, oranges, sugar and lemon juice in a large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of peaches.
• COOKING PROCESS: Heat mixture to medium-high heat and bring to a full rolling boil. Lower heat to medium heat (6 on my dial) and boil on a medium rolling boil for 20-30 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. (Note 2 - how to tell marmalade is done.) Taste and adjust flavors as needed e.g. add a bit more lemon juice or sugar as you like.
• STORE THE MARMALADE: Pour marmalade fruit mixture into jars. Cool to room temperature, place lids on jars tightly and store in the fridge.

PEACH MARMALADE

Steps:

• If you don't have a jam/sugar thermometer, place a small dinner plate into the freezer before starting your marmalade, to use for the Cold Plate Test for done-ness (see Note 2 below).
• Peel, pit and slice the peaches. (I like to use a nice, sharp vegetable peeler to peel peaches). Remove the ends from orange and slice across the equator as thinly as you can. Chop the peel and flesh into smaller pieces. (You can chop as finely or as coarsely as you prefer).
• Cut maraschino cherries in half or quarters and place on a paper towel to absorb the juices. Set aside.
• Place the prepared peach slices and chopped orange into a large bowl. Add the lemon juice. Weigh the fruit mixture. Add an equal weight of granulated sugar to the bowl. (So, in my case, my fruit weighed 774g/27oz) so I weighed out that same amount of sugar by weight and added it to the fruit mixture). Stir to combine.
• Place the fruit/sugar mixture in a large, heavy bottom pan (not aluminum) over medium heat and stir until the sugar dissolves. *I like to use a potato masher to break down the peaches a little bit at this point. Raise heat to medium-high and continue cooking until juices start to thicken and jam tests done on a chilled plate *, about 10-15 minutes. *If you like a chunkier marmalade, you don't need to do anything. For a less chunky marmalade, you can use an immersion blender at the end of cooking (before adding vanilla and cherries), to make a smoother marmalade. Be careful with the immersion blender as the liquid is very hot!
• Remove the pan from heat. Stir in vanilla and cherries. Spoon into clean jar or jars, leaving 1/2-inch headspace. Place lid and ring on just fingertip tight and invert jar on tea towel. Allow to stand (inverted) until cooled to room temperature, then immediately refrigerate. (Inverting hot jam will give you a "soft seal" of the canning lid, but is not considered a sufficient seal for room-temperature storage, so the marmalade MUST be stored in the refrigerator unless you take the extra step of properly sealing by the boiling water bath sealing method.
• *If you wish to can the jam, spoon into sterilized jars and process in a water bath. Always refer to a reputable source of canning information for how to sterilize and how long to process in a boiling water bath.

PEACH ORANGE MARMALADE

Steps:

• Add all ingredients to a large pot; slowly bring to a boil; stir frequently until the sugar dissolves.
• Boil for approximately 40 minutes or until thickened, stirring frequently to keep from sticking.
• Take pot off of stove; skim off foam with a metal spoon.
• Quickly pour marmalade into hot sterized jars, leave 1/4 inch headspace.
• Cover immediately with metal lids and screw on bands tight.
• Process in boiling water bath for 15 minutes.

PEACH MARMALADE

Steps:

• 1. Combine all ingredients in a large pot and let sit on counter for 30 minutes. Transfer to stovetop and bring to a boil over med/high heat. Cook until liquid has reduced and become syrupy. Stir often, should take around 30 minutes. Skimming any foam off of the top.
• 2. Ladle into hot, sterilized canning jars, top with lids and can in a water bath for 10 minutes. Let sit on counter until completely cool. Store in a dark cupboard, and refrigerate once opened.
• 3. Makes 4 half pint jars of marmalade. See the Ball Jar website for proper canning instructions.