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Peach-Orange Marmalade

Source of Recipe


From "The All New Ball Book of Canning and Preserving"



List of Ingredients



• 4 or 5 large navel oranges (about 3 ¾ pounds)
  
• 8 cups chopped peeled peaches (about 6 pounds whole peaches)
  
• 5 cups sugar
  
• 2 tablespoons bottled lemon juice
  






Instructions



1. Scrub oranges thoroughly; rinse well, and pat dry. Strip rind from oranges with a vegetable peeler, avoiding bitter white pith. Thinly slice rind to measure ¾ cup. Using a sharp, thin-bladed knife, cut a ¼-inch-thick slice from each end of oranges. Place flat-end down on a cutting board, and remove and discard peel (bitter white pith and any remaining rind) in strips, cutting from top to bottom, and following the curvature of the fruit. Holding peeled fruit in the palm of your hand and working over bowl to collect juices, slice between membranes, and gently remove whole segments. Discard membranes and seeds. Chop sections to measure 1 ½ cups chopped fruit and juice.
   
   
2. Combine chopped orange sections and juice, sliced rind, peaches, and next two ingredients in a 6-quart stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Boil 45 to 50 minutes or until thickened, stirring frequently to prevent sticking.
   
   
3. Remove marmalade from heat. Skim off foam, if necessary.
   
   
4. Ladle hot marmalade into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
   
   
5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand five minutes. Remove jars and cool.
   
   Makes about 6 half-pint jars
   
   






Final Comments


• When citrus rinds will be incorporated into a recipe, it's a good idea to wash them under hot running water to remove any food-grade wax first.