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Peach-Orange Marmalade

Source of Recipe

From "Essentials of Southern Cooking" by Damon Lee Fowler


Recipe Introduction

"This sumptuous preserve is heaven on biscuits, toast, or a slice of pound cake, but it is also a wonderful foil for meat, game, and poultry. It is the defining condiment for Grilled Duck Breasts with Warm Peach-Orange Marmalade, and is also delicious with roasted turkey or game such as wild duck or venison."

List of Ingredients

â—¦ 1 lemon
â—¦ 1 medium to large orange
â—¦ 2 pounds peaches
â—¦ 3 cups sugar


Recipe

Halve the lemon and juice it through a strainer into a glass or stainless bowl that will hold at least 5 cups. Remove the zest from the orange in julienne, either with a bar zester, or remove it with a vegetable peeler in strips and cut it into julienne with a sharp chef's knife. Add the zest to the bowl with the juice, then cut the orange in half and juice it through a strainer into the bowl.

Peel, split, pit, and thinly slice the peaches, then cut the slices into ½-inch chips. As you finish them, put them in the bowl with the lemon juice and toss until coated. When all the peaches are chipped, sprinkle the sugar over them and gently stir until it's well mixed. Set aside in a cool place for at least one hour, but for no more than two, stirring occasionally to keep the sugar well distributed.

Transfer the peaches to a 3- to 4-quart heavy-bottomed stainless steel or enameled saucepan and bring it to a simmer over medium-high heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until it's thick and the peaches are very tender and translucent, about 1 hour.

Let it sit for a few minutes and skim off and discard any foam that settles on top. While it's still hot, spoon it into clean, sterilized half-pint canning jars and seal with new lids.

Process in a water bath for 10 minutes.
Allow them to cool completely, and make sure the lids have sealed before storing in a cool, dark cupboard or pantry.


Makes 4 to 5 half-pints