Peach Marmalade

The flavors of peaches and oranges meld wonderfully in this sweet, tangy jam. Spread it on toast, rolls, or freshly baked bread, muffins . . . the possibilities are scintillating! This jam makes a great gift any time of year. Make your own jar labels or use the labels provided with the jars.

You don't need perfect peaches for this recipe, because cooking will soften any under-ripe fruit.

3-4 lbs ripe peaches (10 small)

4 large seedless oranges

2 large lemons

6 slices crystallized ginger, chopped finely

4 cups granulated sugar

1 package pectin

5-1 pint mason jars

Useful Equipment

Jar tongs

Silicone oven mits

Jar lifter

Jar labels

Peach Marmalade

Peach Marmalade with Ginger

In a large tempered glass bowl (Pyrex), place washed peaches and cover with boiling water.  Zest the oranges and lemon and cut into quarters.  Remove peels and as much pith as possible and chop into chunks for the food processor.  When the peaches have cooled enough to handle, quarter and remove pits and skins; chop for the food processor.  Chop the ginger as finely as possible.
Puré the fruit, with the ginger, in your food processor and place in a large, heavy-bottomed stock pot or Dutch oven.  Search through the puré for any remaining large chunks and reprocess them.  This is a good time to test the natural sweetness of the fruit by tasting it if you wish to adjust the amount of added sugar.  Add the sugar to the fruit and stir it over medium heat until it reaches the boiling point, then reduce to a simmer for one hour, stirring frequently.
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Prepare jars and lids by washing in hot soapy water and soaking in very hot water to rinse.  Prepare a canning pot with hot water to steam the jars after they are filled, if you are planning to store the jam in your refrigerator.  Otherwise, you will want to fill the pot with enough water to cover the jars completely.  If using the steam method, jar lids should be attached loosely and tightened after processing.

After an hour, follow directions included with your pectin in order to combine and boil with the fruit for the exact amount of time (usually 1 minute).  Pectin crystals are added and stirred in for 5 minutes before boiling.

Ladle the fruit into jars after draining the hot water from them using jar tongs.  Use a wide-mouthed funnel, preferably stainless steel.  Fill to within one quarter inch of the top. 

Process the jars for 10 minutes in the canner, then remove, and cool on a wire rack.  Store in a cool place for 6 weeks to allow the flavors to marry.


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