Peach Marmalade
A simple peach marmalade, incorporating lemon and orange, is made foolproof with added pectin.
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Instructions
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Start boiling water for the canning bath and sterilize 8 half-pint jars with lids, keeping them hot.
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Quarter and deseed one orange and one lemon, then slice them thinly.
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Combine the sliced citrus with water in a medium saucepan, cover, and simmer for 20 minutes.
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Meanwhile, bring a separate large pot of water to a boil and prepare an ice water bath.
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Blanch peaches in the boiling water for 15 seconds until peels split, then transfer to the ice water.
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Once cool enough, peel, pit, and finely chop the peaches.
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In a large stockpot, combine the simmered citrus mixture with the chopped peaches.
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Stir pectin into the fruit, bringing it to a rolling boil.
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Stir in sugar, return to a full rolling boil while stirring constantly, and boil for 1 minute.
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Remove from heat and quickly skim off any foam.
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Pour into the hot sterilized jars, seal, and process in the boiling water bath for 5 minutes.
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Refrigerate after opening.