Peach-Orange Marmalade Without Added Pectin
5 cups of finely-chopped or ground peaches, about 4 pounds of peaches
1 cup of finely-chopped or ground oranges, about 2medium oranges
Peel of 1 orange, shredded very fine
2 tablespoons of lemon juice
6 cups of 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 9ยบ above the boiling point of water, or until the mixture thickens.
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.
NOTES : Recipe originally from Sunset Magazine, September 2000
Source: "Canning Recipes at http ://ext.msstate.edu/pubs/pub220.htm" S(Formatted for MC5): "08-19-2000 by Joe Comiskey - jcomiskey @krypto.net"
Yield:
"6 or 7 half-pints"
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