PEACH AND ORANGE MARMALADE
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*
Provided by Debber
Categories Lemon
Time 1h15m
Yield 4 half-pint jars, 16 serving(s)
Number Of Ingredients 5
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.
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