Friday, 3 August 2012

Peach-Orange Marmalade

It’s hard to believe it’s August already. It’s been a hot and busy summer. I usually visit my favorite farm a couple of times during the summer to get peaches, but due to my hectic work schedule, I’ve only been once this year.  Thankfully, I got a bunch of peaches the last time I went and was able to put up several jars of peach butter, marmalade and canned peaches.

I keep hearing that canning is a lost art.  I’m so glad I found it. I started canning a few years ago so now I’m able to put away some of the flavors of summer to enjoy when it’s not so sunny and bright out side. Although I live in the South and we don’t get much snow, it’s still nice to be able to enjoy Georgia peaches in the off season.

This peach and orange marmalade is a special treat.  It’s not like regular marmalade made with strips of orange peel.  This marmalade is made with finely grated orange peel which provides a delicious orange flavor without the bitterness. Just pure sunshine.




Peach Orange Marmalade

Yield: About six or seven 8-ounce (250 mL) jars

Adapted from: Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs by Nancy Chioffi & Gretchen Mead



  • 4 pounds fully ripe peaches (about 5 cups)
  • 2 medium oranges (1 cup)
  • Peel of one orange, grated very fine
  • 3 cups sugar
  • 2 tablespoons lemon juice



Step 1. Prepare the peaches for canning.

To prepare the peaches for canning, I followed the same method I used when making the Spicy Peach Butter. I learned it from Sherry Brooks Vinton’s book “Put ‘em Up!”  Basically, you take a really ripe peach and blanch it to remove the peel, cut it in half and remove the pit, and then smash it with your hand. You don’t even need to cut it up.  Just blanch it, peel it, pit it, smash it, boil it, then can it!  It’s that easy!


Step 2. Remove the peel and seeds from the oranges.

Peel the oranges. Be sure to leave some of the white rind on the oranges. This is the part of the fruit that contains most of the pectin.

I used my micro zester to zest the peel to make sure it was grated as finely as possible. Chop or grind the oranges up finely. I used a knife for this part.



Step 3. Add the ingredients to a large non-reactive pot. Measure 5 cups of peaches and 1 cup of oranges into the pot.



Step 4. Add the sugar and lemon juice. Mix thoroughly.



Step 5. Bring the mixture to a boil. Boil rapidly over high heat, and stir constantly. Boil until the mixture thickens, or until it reaches nine degrees above the boiling point of water.  Remove it from the heat, then skim off the foam.



Step 6. Ladle into clean jars. Ladle the marmalade into clean, sterilized jars, leaving 1/4-inch headspace. Remove air bubbles if necessary with a bubble remover and headspace tool. Wipe the edges clean. Center lid on jar.  Then screw the band down until resistance is met, then increase to fingertip-tight. 



Step 7: Process in a water-bath canner. Place the jars in the canner, ensuring they are completely covered with water. Process in the boiling-water bath for 5 minutes, up to 1,000 feet altitude.

If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.


Step 8: Let jars rest on counter overnight. Remove canner lid. Wait 5 minutes, then remove the jars, and let them sit on the counter for 24 hours to cool and ensure they are sealed correctly. You should hear the lids pop if they are sealed properly.


Step 9: Store jars in a cool, dry place. Place the sealed jars in a cool, dry place for storage for up to a year. If any of the jars do not seal properly, place them in the refrigerator. They will last for a couple of months in the refrigerator.



I had a little bit left, but I ate it before I got the chance to take a photo.  It was so good!  This marmalade tastes great by itself, on a slice of toast or over ice cream. It’s up to you how you want to enjoy it.


Happy Canning!


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