Canning and Preserving Recipes
Peach Marmalade
Yield: 7 or 8 half pints
Ingredients
- 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
Instructions
- Cut orange and lemon in quarters; remove seeds. Slice orange and lemon quarters crosswise in very thin slices.
- In 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 an 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. Pour at once into hot sterilized jars; seal.
Attribution
Georgia Peach Commission