Peach and Orange Marmalade

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READY IN: 1hr 15mins
Recipe by Debber

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*

Ingredients Nutrition


  1. Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter.
  2. Finely shred the orange and lemon peel, put into another bowl; add the seed bag.
  3. Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel.
  4. Leave orange-lemon peels & liquid sit overnight.
  5. Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender).
  6. Halve the peaches, discard pits; chop into small coarse chunks; add to sauce-pan and simmer for 10-15 minutes (peaches should be soft).
  7. Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar.
  8. Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level).
  9. 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).
  10. Label, store jars in cool-dark place.

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