Prep 30 mins
Cook 45 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*
- 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.