Best Peach And Orange Marmalade Recipes

PEACH MARMALADE (NO PECTIN)

Steps:

• PREPARE JARS FOR STORAGE: Run 2-3 jars (depending on size) through the dishwasher or washed in very hot water. You will make about 3 cups of marmalade.
• PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. Slip skins off the peaches. Use small paring knife to peel stubborn spots if needed. Cut peaches in half and remove pits. Slice or chop into smaller pieces. Note 1.
• PREPARE ORANGES: Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. You should have about 1 cup.
• PREPARE MIXTURE TO COOK: Place peaches, zest, oranges, sugar and lemon juice in a large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of peaches.
• COOKING PROCESS: Heat mixture to medium-high heat and bring to a full rolling boil. Lower heat to medium heat (6 on my dial) and boil on a medium rolling boil for 20-30 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. (Note 2 - how to tell marmalade is done.) Taste and adjust flavors as needed e.g. add a bit more lemon juice or sugar as you like.
• STORE THE MARMALADE: Pour marmalade fruit mixture into jars. Cool to room temperature, place lids on jars tightly and store in the fridge.

ORANGE AND PEACH MARMALADE

Steps:

• Peel the peaches and cut them into small pieces. Finely shred 1 orange skin and add it to the peaches. Cut the oranges into small pieces and chop fine. Add the sugar.
• Cook 45-60 minutes on medium heat. Store in sterilized jars.
• Makes about 6 small jam jars.

PEACH MARMALADE

Steps:

• Gather the jars and lids.
• Prepare a boiling water bath canner .
• Sterilize 8 half-pint jars and lids. Keep them in the hot water until needed.
• Prepare the jars for the canning process.
• Cut the orange and lemon into quarters and remove seeds.
• Cut the orange and lemon quarters crosswise into thin slices.
• In a medium saucepan, combine orange and lemon slices and water. Cover and simmer the orange and lemon mixture over low heat for 20 minutes.
• Bring a large pot of water to a boil.
• Fill a large bowl with ice water.
• Drop the peaches into the boiling water for about 15 seconds, or until you see the peels splitting. With a slotted spoon, transfer the peaches to the ice water to stop the cooking.
• Once the peaches are warm, use a sharp knife to peel them. Pit them and chop the flesh finely.
• In an 8- to 10-quart stockpot or Dutch oven, combine orange and lemon mixture and chopped peaches.
• Stir the pectin into the fruit mixture and bring the fruit to a rolling boil. Stir in sugar and bring to a full rolling boil again, stirring constantly. Continue the full boil, uncovered, for 1 minute. Remove from heat and quickly skim off any foam.
• Pour at once into hot sterilized jars and seal.
• Process in a boiling water bath canner for 5 minutes.
• Once it's open, store in the fridge and enjoy.

PEACH ORANGE MARMALADE

Steps:

• Add all ingredients to a large pot; slowly bring to a boil; stir frequently until the sugar dissolves.
• Boil for approximately 40 minutes or until thickened, stirring frequently to keep from sticking.
• Take pot off of stove; skim off foam with a metal spoon.
• Quickly pour marmalade into hot sterized jars, leave 1/4 inch headspace.
• Cover immediately with metal lids and screw on bands tight.
• Process in boiling water bath for 15 minutes.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM

Steps:

• Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
• Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
• For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
• Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
• Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

PEACH AND ORANGE MARMALADE

Steps:

• Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter.
• Finely shred the orange and lemon peel, put into another bowl; add the seed bag.
• Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel.
• Leave orange-lemon peels & liquid sit overnight.
• Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender).
• Halve the peaches, discard pits; chop into small coarse chunks; add to sauce-pan and simmer for 10-15 minutes (peaches should be soft).
• Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar.
• Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level).
• 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).
• Label, store jars in cool-dark place.