Peach Orange Marmalade Recipes

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 RECIPE

Steps:

• Soak store-bought oranges in hot water for about an hour and scrub well to remove any food grade wax that may be present. Skip the soaking step if using homegrown or organic oranges.
• Strip the peel from the oranges using a vegetable peeler trying to avoid as much bitter white pith as possible. Next, use a spoon tip to scrap any white pith that may still be on the back of the orange peel. Cut the orange peel into thin strips about 1/4 inch thick until you have 3/4 cup of orange peel strips.
• Using a sharp knife cut a small slice off each end of the orange. Use a very sharp knife to peel any orange pith and skin from each orange following the shape of the orange making sure to hold the orange over a bowl to catch any juice.
• Using the sharp knife cut in between the membrane of each slice of orange discarding the membrane pieces and reserving the orange segments. Repeat with each orange. Chop the orange segments to measure 1 1/2 cups of fruit and juice.
• Prepare the peaches by peeling, pitting and chopping.
• Place all of the ingredients into an uncovered 8-quart pot. On medium-high heat bring to a boil occasionally stirring until the sugar dissolves and to prevent burning. Once boiling lower the heat and continue to cook at a low boil for 45 to 50 minutes, occasionally stirring to prevent scorching or until it thickens slightly.
• Remove the pot from the heat, skim foam if needed. Fill hot jars with the marmalade leaving a 1/4 headspace. Remove air bubbles and wipe the jar rim. Place a flat lid on the jar, and screw on a band just to fingertip tight.
• Place the filled marmalade jar into the hot water bath canner and repeat filling all of the jars.
• Process the Peach Orange Marmalade for 10 minutes adjusting for altitude if needed. Turn the heat off, remove the canner lid and allow to cool 5 minutes. Remove jars from the canner and allow to cool on a dry towel overnight before labeling and storing is a dark cool cabinet.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

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:

• Gather the jars and lids.
• Prepare a boiling water bath canner .
• Sterilize 8 half-pint jars and lids. Keep them in the hot water until needed.
• Prepare the jars for the canning process.
• Cut the orange and lemon into quarters and remove seeds.
• Cut the orange and lemon quarters crosswise into 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.
• Once the peaches are warm, use a sharp knife to peel them. Pit them and chop the flesh finely.
• In an 8- to 10-quart stockpot or Dutch oven, combine orange and lemon mixture and chopped peaches.
• Stir the pectin into the fruit mixture and bring the fruit to a rolling boil. Stir in sugar and bring to a full rolling boil again, stirring constantly. Continue the full boil, uncovered, for 1 minute. Remove from heat and quickly skim off any foam.
• Pour at once into hot sterilized jars and seal.
• Process in a boiling water bath canner for 5 minutes.
• Once it's open, store in the fridge and enjoy.

PEACH AND ORANGE MARMALADE

Steps:

• Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter.
• Finely shred the orange and lemon peel, put into another bowl; add the seed bag.
• Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel.
• Leave orange-lemon peels & liquid sit overnight.
• Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender).
• Halve the peaches, discard pits; chop into small coarse chunks; add to sauce-pan and simmer for 10-15 minutes (peaches should be soft).
• Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar.
• Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level).
• Remove pan from heat, skim foam; spoon marmalade into hot jars; seal with two-part lids; process in a boiling-water bath for 15 minutes (for sea level).
• Label, store jars in cool-dark place.

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.

CERTO® PEACH MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Cut orange and lemon into quarters; remove and discard seeds. Grind, finely chop or cut fruits crosswise into very thin slices. Mix ground fruit, water and lemon juice in saucepan. Cover and simmer 20 min., stirring occasionally. Peel and pit peaches; finely chop or grind peaches. Add to cooked fruit; mix well. Measure exactly 4-1/2 cups of the fruit mixture into 6- or 8-qt. saucepot.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)