Peach And Orange Marmalade

1. 1

   Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter.

2. 2

   Finely shred the orange and lemon peel, put into another bowl; add the seed bag.

3. 3

   Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel.

4. 4

   Leave orange-lemon peels & liquid sit overnight.

5. 5

   Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender).

6. 6

   Halve the peaches, discard pits; chop into small coarse chunks; add to sauce-pan and simmer for 10-15 minutes (peaches should be soft).

7. 7

   Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar.

8. 8

   Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level).

9. 9

   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).

10. 10

    Label, store jars in cool-dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.