Peach And Orange Marmalade Food

PEACH ORANGE MARMALADE RECIPE

Steps:

• Soak store-bought oranges in hot water for about an hour and scrub well to remove any food grade wax that may be present. Skip the soaking step if using homegrown or organic oranges.
• Strip the peel from the oranges using a vegetable peeler trying to avoid as much bitter white pith as possible. Next, use a spoon tip to scrap any white pith that may still be on the back of the orange peel. Cut the orange peel into thin strips about 1/4 inch thick until you have 3/4 cup of orange peel strips.
• Using a sharp knife cut a small slice off each end of the orange. Use a very sharp knife to peel any orange pith and skin from each orange following the shape of the orange making sure to hold the orange over a bowl to catch any juice.
• Using the sharp knife cut in between the membrane of each slice of orange discarding the membrane pieces and reserving the orange segments. Repeat with each orange. Chop the orange segments to measure 1 1/2 cups of fruit and juice.
• Prepare the peaches by peeling, pitting and chopping.
• Place all of the ingredients into an uncovered 8-quart pot. On medium-high heat bring to a boil occasionally stirring until the sugar dissolves and to prevent burning. Once boiling lower the heat and continue to cook at a low boil for 45 to 50 minutes, occasionally stirring to prevent scorching or until it thickens slightly.
• Remove the pot from the heat, skim foam if needed. Fill hot jars with the marmalade leaving a 1/4 headspace. Remove air bubbles and wipe the jar rim. Place a flat lid on the jar, and screw on a band just to fingertip tight.
• Place the filled marmalade jar into the hot water bath canner and repeat filling all of the jars.
• Process the Peach Orange Marmalade for 10 minutes adjusting for altitude if needed. Turn the heat off, remove the canner lid and allow to cool 5 minutes. Remove jars from the canner and allow to cool on a dry towel overnight before labeling and storing is a dark cool cabinet.

ORANGE AND PEACH MARMALADE

Steps:

• Peel the peaches and cut them into small pieces. Finely shred 1 orange skin and add it to the peaches. Cut the oranges into small pieces and chop fine. Add the sugar.
• Cook 45-60 minutes on medium heat. Store in sterilized jars.
• Makes about 6 small jam jars.

ORANGE PINEAPPLE MARMALADE

Steps:

• Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

PEACH AND ORANGE MARMALADE

Steps:

• Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter.
• Finely shred the orange and lemon peel, put into another bowl; add the seed bag.
• Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel.
• Leave orange-lemon peels & liquid sit overnight.
• Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender).
• Halve the peaches, discard pits; chop into small coarse chunks; add to sauce-pan and simmer for 10-15 minutes (peaches should be soft).
• Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar.
• Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level).
• Remove pan from heat, skim foam; spoon marmalade into hot jars; seal with two-part lids; process in a boiling-water bath for 15 minutes (for sea level).
• Label, store jars in cool-dark place.

PEACH ORANGE MARMALADE

Steps:

• Add all ingredients to a large pot; slowly bring to a boil; stir frequently until the sugar dissolves.
• Boil for approximately 40 minutes or until thickened, stirring frequently to keep from sticking.
• Take pot off of stove; skim off foam with a metal spoon.
• Quickly pour marmalade into hot sterized jars, leave 1/4 inch headspace.
• Cover immediately with metal lids and screw on bands tight.
• Process in boiling water bath for 15 minutes.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

PEACH MARMALADE

Steps:

• Cut the orange and lemon into quarters; remove all of the seeds.
• Slice the orange and lemon quarters crosswise into very thin slices.
• In a medium saucepan, combine fruit slices and water.
• Cover, and simmer the orange and lemon mixture for 20 minutes.
• Peel, pit, and finely chop the peaches.
• In a 8-10-quart heavy bottomed stockpot/kettle or a Dutch oven, combine orange and lemon mixture with the peeled and chopped peaches.
• Stir the pectin in the fruit mixture; bring the mixture to a FULL rolling boil, stirring constantly. add sugar.
• brign back to a hard boil , uncovered for 1 minute.
• Remove from heat; quickly skim off foam. stir for 7 minutes.
• Pour at once, into HOT sterilized jars, and seal.

PRICKLY PEAR ORANGE MARMALADE

Steps:

• Remove skins from prickly pears.
• Slice and remove skins.
• Cover orange with water and soak overnight.
• Add orange juice, prickly pear, and sugar to orange which has soaked overnight.
• Heat slowly and stir until the sugar is dissolved.
• Continue stirring frequently and boil about 30 minutes or until the mixture is thick and the fruit is clear.
• Pour into hot, dry, sterilized jars to within 1/4 inch of the top if paraffin is used; otherwise fill to the top.
• Seal.

PEACH-PINEAPPLE-ORANGE MARMALADE

Steps:

• Skin, dice and wash the peaches. Place in a large saucepan.
• Add the pineapple to the peaches and mix well.
• Slowly stir in the sugar.
• Boil the mixture for 20 minutes.
• Take it off the heat and stir in the orange jello.
• If you are using it right away, let it stand (stirring occasionally) and keep it in the refrigerator. If you want to keep it in jelly jars, pour the hot mixture into the jars you are using. Seal with rings and bands, then turn the jar over onto its lid and leave it sit overnight. It will seal without a pressure canner.

CERTO® PEACH MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Cut orange and lemon into quarters; remove and discard seeds. Grind, finely chop or cut fruits crosswise into very thin slices. Mix ground fruit, water and lemon juice in saucepan. Cover and simmer 20 min., stirring occasionally. Peel and pit peaches; finely chop or grind peaches. Add to cooked fruit; mix well. Measure exactly 4-1/2 cups of the fruit mixture into 6- or 8-qt. saucepot.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)