Canning Recipes

Peach-Orange Marmalade Without Added Pectin
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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5 cups finely-chopped or ground peaches -- (abt 4 lbs peaches)
1 cup finely-chopped or ground oranges -- (abt 2 med oranges)
Peel of 1 orange -- shredded very fine
2 tablespoons lemon juice
6 cups sugar

To prepare fruit. Sort and wash fully ripe peaches. Finely chop or grind
the peaches.

Remove peel, white portion, and seeds from oranges. Finely chop or grind
the pulp.

To make marmalade. Measure the prepared fruit into a kettle. Add
remaining ingredients and stir well. Boil rapidly, stirring constantly,
to 9 degrees above the boiling point of water, or until the mixture

Remove from heat; skim. Pour immediately into hot, sterile canning jars
to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath.

This recipe yields 6 or 7 half-pint jars.

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