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Peach-Orange Marmalade
Recipe By : Cookbook USA # 550744
Serving Size : 1 Preparation Time :0:00
Categories : Jams, Jellies & Butters Peaches
1998 Tried & True To: Fabfood
Amount Measure Ingredient -- Preparation Method
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2 Quarts Peaches -- peeled and chopped
3/4 Cup Orange Peel -- sliced, see hint
1 1/2 Cups Chopped Orange Pulp
2 Tablespoons Lemon Juice
5 Cups Sugar
Combine all ingredients; bring slowly to boiling, stirring occasionally
until sugar dissolves. Cook rapidly until thick, about 20 minutes. As
mixture thickens, stir frequently to prevent sticking. Pour, boiling hot,
into hot jars, leaving 1/4 inch head space. Adjust caps, process 15
minutes in boiling water bath. Yield about 8 half pint jars. Barb's
Notes: Made this and it was very good. Serve with pork chops or ham.
Barb's Hint: With this recipe I added a little more orange peel and added
some lemon peel. Usually I take the peels and grind them to a coarse grind
instead of slices. This blends in the marmalade real good and gives a
little better taste. Made it this year and turned out real good with the
lemon peel added.
Sherilyn's Notes: I followed Barb's suggestion about processing the peel
and the orange pulp. I simply cut the oranges (rind included) into small
pieces and pulsed everything quickly in the food processor. In total (peel
and orange pulp), I included approximately 2 - 2 1/4 cups. In addition to
the 2 tbsps lemon juice, I also added 2 tbsp grated lemon rind. If you
enjoy marmalade, this is a super recipe and very pretty to give as a gift!
(August, 1998)
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