| Peach Orange Marmalade
12 medium peaches
3 medium oranges
Sugar
Wash and peel peaches, wash oranges, remove peel from 1 1/2 of the oranges, discarding this peel. Grind the peeled and unpeeled oranges and the peaches. Measure (should be about 6 cups). Add equal amount of sugar. Place in 8 quart kettle sprayed with PAM. Bring to a boil. Boil rapidly 25 to 30 minutes, stirring often. When thick, pour into hot sterilized jars to within 1/2 inch of top. Put on lids. Process in boiling water bath 10 minutes. Yield: three 8 ounce jars (pints) |
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Peach & Orange Marmalade 2
18 peaches
5 oranges
Sugar
Maraschino cherries
Rind of 1 orange, chopped
Peel peaches and oranges; put all through chopper. Add 1 1/2 times as much sugar as fruit. Cook until thick (on slow fire). Add maraschino cherries and rind of 1 orange, chopped. Put in sterilized jars. Peach Orange Marmalade 3
2 quarts of chopped, peeled firm ripe peaches, about 10 lg.
3/4 cup of sliced orange peel
1 1/2 cup of chopped orange pulp (about 2 med.)
2 tablespoons of lemon juice
5 cups of sugar
Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps, process 15 minutes in boiling water bath. Yield about 8 half pints. Peach Orange Marmalade 4
18 medium peaches
6 oranges
10 cups of sugar
Scald, peel and dice peaches. Squeeze juice from oranges and grind skins, medium blade. Combine ingredients, cover and let stand overnight. Set over heat, stirring until sugar is dissolved. Bring to boil and cook over moderate heat, stirring frequently to prevent scorching, 1 hour, or until clear and thickened. Pour into hot sterilized jars and seal at once. Makes approximately 3 1/2 quarts. |