Categories: conserves, jam, jelly, marmalade, preserves
Ingredients
- 1 navel orange
- 2 lemons
- 1 cup water
- 2 lb. ripe peaches
- 1/4 cup chopped maraschino cherries, optional
- 7 cups sugar
- 1/2 of 6 oz. bottle liquid fruit pectin
Directions
- Cut orange and 1 lemon in quarters, remove seeds. Grind, chop fine or blend in blender. Turn into 2-quart saucepan.
- Squeeze juice from second lemon. Measure 2 Tbsp. into saucepan with the
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blended fruit.Add 1 cup water and simmer, covered, 20 minutes.
- Peel and pit peaches. Chop very fine.
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.Combine cooked citrus, peaches and cherries. Measure 4 1/2 cups into 6-quart kettle or Dutch oven.
- Stir in sugar. Place over high heat; bring to a rolling boil and boil hard 1 minute, stirring constantly.
- Remove from heat; stir in 1/2 bottle liquid fruit pectin. Skim off foam with metal spoon.
- Stir and skim for 7 minutes, to cool slightly and prevent floating fruit.
- ladle into hot sterilized jars, filling to 1/8 inch from top. Wipe tops and threads of jar with clean, damp cloth.
- Position lids and screw bands on tight. Invert jars for a few seconds, so hot marmalade can destroy mold or yeast that may have settled on lids. Then stand upright to cool.
- When jars are cold, test for seal. Label. Store in cool, dry place. If seal is not tight, store in refrigerator.
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makes 4 pints