1 hr 15 mins
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*
My Private Note
Units: US | Metric
- 1Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter.
- 2Finely shred the orange and lemon peel, put into another bowl; add the seed bag.
- 3Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel.
- 4Leave orange-lemon peels & liquid sit overnight.
- 5Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender).
- 6Halve the peaches, discard pits; chop into small coarse chunks; add to sauce-pan and simmer for 10-15 minutes (peaches should be soft).
- 7Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar.
- 8Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level).
- 9Remove 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).
- 10Label, store jars in cool-dark place.
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Nutritional Facts for Peach and Orange Marmalade
Serving Size: 1 (84 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 27.2
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.2 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 1.4 g
- Sugars 5.3 g
- Protein 0.6 g