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Marmalade: Peach-Orange Marmalade




Source of Recipe


Better Homes and Gardens


List of Ingredients




3 medium oranges

3 to 3-1/2 lbs. peaches, peeled, pitted and cut up

Nonstick cooking spray

6 cups sugar



Recipe





Remove peel from 2 of the oranges; cut up peeled oranges and unpeeled orange. Coarsely grind all of the oranges and the peaches. (Or, use food processor to finely chop fruit.) Measure 6 cups fruit.


Lightly coat an 8- to 10-quart kettle or Dutch oven with cooking spray. In kettle, combine ground fruit and sugar. Bring mixture to a full rolling boil, stirring often. (A full rolling boil does not stop when stirred with a wooden spoon.) Boil, uncovered, for 25 to 30 minutes or until marmalade sheets off a metal spoon. Remove kettle from heat; using a metal spoon, quickly skim off foam.


Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes (start timing when water begins to boil). Remove jars; cool on a rack until set.

Makes 7 half-pints.