Peach and Orange Marmalade |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 17 |
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An awesome combination of flavors, lights up the breakfast table during the winter! Serve with toast, English muffins or scones to really relish the flavors. A round of applause to Frances Bissell author of *Preserving Nature's Bounty* Ingredients:
3 oranges |
1 lemon |
water (see recipe) |
6 peaches |
sugar (see recipe) |
Directions:
1. Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter.
2. Finely shred the orange and lemon peel, put into another bowl; add the seed bag.
3. Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel.
4. Leave orange-lemon peels & liquid sit overnight.
5. Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender).
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. Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar.
8. Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level).
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. Label, store jars in cool-dark place.
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