PEACH MARMALADE
A combination of peach jam and orange marmalade flavours, with added maraschino cherries.
Provided by Jennifer
Categories Jam
Number Of Ingredients 6
Steps:
- If you don't have a jam/sugar thermometer, place a small dinner plate into the freezer before starting your marmalade, to use for the Cold Plate Test for done-ness (see Note 2 below).
- Peel, pit and slice the peaches. (I like to use a nice, sharp vegetable peeler to peel peaches). Remove the ends from orange and slice across the equator as thinly as you can. Chop the peel and flesh into smaller pieces. (You can chop as finely or as coarsely as you prefer).
- Cut maraschino cherries in half or quarters and place on a paper towel to absorb the juices. Set aside.
- Place the prepared peach slices and chopped orange into a large bowl. Add the lemon juice. Weigh the fruit mixture. Add an equal weight of granulated sugar to the bowl. (So, in my case, my fruit weighed 774g/27oz) so I weighed out that same amount of sugar by weight and added it to the fruit mixture). Stir to combine.
- Place the fruit/sugar mixture in a large, heavy bottom pan (not aluminum) over medium heat and stir until the sugar dissolves. *I like to use a potato masher to break down the peaches a little bit at this point. Raise heat to medium-high and continue cooking until juices start to thicken and jam tests done on a chilled plate *, about 10-15 minutes. *If you like a chunkier marmalade, you don't need to do anything. For a less chunky marmalade, you can use an immersion blender at the end of cooking (before adding vanilla and cherries), to make a smoother marmalade. Be careful with the immersion blender as the liquid is very hot!
- Remove the pan from heat. Stir in vanilla and cherries. Spoon into clean jar or jars, leaving 1/2-inch headspace. Place lid and ring on just fingertip tight and invert jar on tea towel. Allow to stand (inverted) until cooled to room temperature, then immediately refrigerate. (Inverting hot jam will give you a "soft seal" of the canning lid, but is not considered a sufficient seal for room-temperature storage, so the marmalade MUST be stored in the refrigerator unless you take the extra step of properly sealing by the boiling water bath sealing method.
- *If you wish to can the jam, spoon into sterilized jars and process in a water bath. Always refer to a reputable source of canning information for how to sterilize and how long to process in a boiling water bath.
Nutrition Facts : Calories 1194 kcal, Carbohydrate 306 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 5 g, Sugar 301 g, UnsaturatedFat 2 g, ServingSize 1 serving
AUNT PATSI'S EASY PEACH JAM
I got this recipe from my great-aunt and tried it the first time on some fresh summer peaches. It was super easy and super yummy. It also works with frozen fruit. Store in a cool, dark place.
Provided by bethanylanell
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h52m
Yield 60
Number Of Ingredients 5
Steps:
- Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
- Fill a large pot with water; bring to a boil. Add peaches; cook until skin loosens, about 20 seconds. Drain and cool until easily handled. Peel, pit, and cut the peaches into chunks.
- Measure out 5 cups of peach chunks into the pot. Mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil and cook jam for 1 minute. Remove from heat.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 21.3 g, Protein 0.4 g, Sodium 16.2 mg, Sugar 21.2 g
PEACH ORANGE PINEAPPLE CHERRY JAM
What could be better than peaches, oranges, pineapples and cherries?? JAM! =) I just love this recipe and it makes a beautiful gift placed in a basket with some fresh bread or warm, home-made biscuits. Know someone who needs some cheering up? This is guaranteed to do it!
Provided by Family Favorites
Categories Spreads
Time 25m
Number Of Ingredients 7
Steps:
- 1. In a blender or food processor, blend fruits and cherry juice in batches until smooth. Transfer to a large kettle; stir in pectin.
- 2. Bring to a rolling boil over medium heat, stirring constantly. Add sugar; boil for 2 additional minutes.
- 3. Remove from heat and place into prepared, sterilized jars if canning.
PRETTY PEACH JAM
This homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. -Theresa Beckman, Inwood, Iowa
Provided by Taste of Home
Time 40m
Yield 13 cups.
Number Of Ingredients 7
Steps:
- Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
PEACH ORANGE JAM
This is another recipe I would like to make in the future as the flavours appeal to me. It seems pretty straightforward. Make sure you wash the fruit well as you won't be peeling it. NOTE: Prep time does not include time it takes to prepare jars.
Provided by Sweet PQ
Categories Fruit
Time 1h10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Cut peaches in small pieces, leaving skins on.
- Squeeze juice from oranges & add to peaches.
- Grind oranges (both pulp & rind) in a food processor. Add to peaches.
- Measure the total amount of fruit and add an equal amount of sugar.
- Cook over "medium" heat until the mixture starts to thicken. This will probably take 1 - 1 1/2 hours.
- Stir in amaretto, cooking until jel stage (coats a spoon).
- Stir in the almonds.
- Pour into hot, sterlized jars & seal.
Nutrition Facts : Calories 211.1, Fat 8, SaturatedFat 0.6, Sodium 46.8, Carbohydrate 34.3, Fiber 7, Sugar 27.8, Protein 5.9
PEACH ORANGE JAM
This recipe uses peaches, oranges, and maraschino cherries. Really old recipe, close to a marmalade. They used a food chopper with this but I think a food processor would be faster. No jar amounts were given so I am guessing.
Provided by Dienia B.
Categories Oranges
Time 8h
Yield 10 1/2 pints
Number Of Ingredients 4
Steps:
- Run peaches through a chopper. I think that you would blanch, peel and pit the peaches before running them through chopper.
- Run all oranges through chopper, using rind of one orange. (just the zest; the whole rind will make it bitter; other recipes are using zest from all the oranges; you judge).
- Add cherry juice to the peaches, oranges, and sugar.
- Cook, stirring constantly, I am guessing this will burn easily.
- Cook until thick.
- When nearly done, add chopped cherries.
- Bring to a boil.
- Put in small jar and cover with paraffin wax (I said this was old recipe).
- Another recipe had you water bathing for 10 minutes to seal; check Ball book.
Nutrition Facts : Calories 783.4, Fat 0.8, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 200.6, Fiber 6.2, Sugar 195.1, Protein 3.1
PEACH ORANGE MARMALADE RECIPE
Homemade Peach Orange Marmalade is delicious spread over a toasted English muffin with cream cheese makes a wonderful Sunday morning breakfast, Made with fresh peaches and navel oranges.
Provided by Arlene Mobley - Flour On My Face
Categories Condiment
Time 2h55m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 49 kcal, Sugar 12 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g
PEACH MARMALADE
Our peach marmalade includes a lemon and an orange. The added pectin makes this marmalade easy and foolproof.
Provided by Diana Rattray
Categories Jam / Jelly
Time 55m
Number Of Ingredients 7
Steps:
- Gather the jars and lids.
- Prepare a boiling water bath canner .
- Sterilize 8 half-pint jars and lids. Keep them in the hot water until needed.
- Prepare the jars for the canning process.
- Cut the orange and lemon into quarters and remove seeds.
- Cut the orange and lemon quarters crosswise into thin slices.
- In a medium saucepan, combine orange and lemon slices and water. Cover and simmer the orange and lemon mixture over low heat for 20 minutes.
- Bring a large pot of water to a boil.
- Fill a large bowl with ice water.
- Drop the peaches into the boiling water for about 15 seconds, or until you see the peels splitting. With a slotted spoon, transfer the peaches to the ice water to stop the cooking.
- Once the peaches are warm, use a sharp knife to peel them. Pit them and chop the flesh finely.
- In an 8- to 10-quart stockpot or Dutch oven, combine orange and lemon mixture and chopped peaches.
- Stir the pectin into the fruit mixture and bring the fruit to a rolling boil. Stir in sugar and bring to a full rolling boil again, stirring constantly. Continue the full boil, uncovered, for 1 minute. Remove from heat and quickly skim off any foam.
- Pour at once into hot sterilized jars and seal.
- Process in a boiling water bath canner for 5 minutes.
- Once it's open, store in the fridge and enjoy.
Nutrition Facts : Calories 88 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 21 g, Fat 0 g, ServingSize About 56 servings, UnsaturatedFat 0 g
PEACH ORANGE MARMALADE
Make and share this Peach Orange Marmalade recipe from Food.com.
Provided by ratherbeswimmin
Categories Oranges
Time 2h25m
Yield 5 half pints
Number Of Ingredients 5
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.
MICROWAVE PEACH JAM WITH ORANGE LIQUEUR
This recipe is from the book "Small Batch Canning" by Topp and Howard. I haven't made this yet but the peaches are starting to hit the farmer's market and it looked simple and easy.
Provided by mary winecoff
Categories Fruit
Time 25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place peaches and sugar in a deep 8 cup microwavable container.
- Stir in lemon juice.
- Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.
- Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
- Stir in liqueur.
- Ladle into sterilized jars and process 5 minutes in boiling water.
Nutrition Facts : Calories 867.5, Fat 0.6, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 223.1, Fiber 3.5, Sugar 219.4, Protein 2.2
PEACH-PINEAPPLE-ORANGE MARMALADE
This is my Mom's peach marmalade recipe and I've enjoyed it for years. It's simple to make, uses few ingredients, and can easily be "canned" in jelly jars to save throughout the year.
Provided by leanne.ciarrocchi
Categories Fruit
Time 35m
Yield 6 pints
Number Of Ingredients 4
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.
PEACH MELBA JAM
Squirrel away a few jars of this gorgeous peach and raspberry preserve for when you crave a spoonful of sunshine on a rainy day
Provided by Sarah Cook
Categories Condiment
Time 50m
Yield Makes 3-4 jars
Number Of Ingredients 5
Steps:
- The night before you make your jam, layer the berries, peaches and sugar in a very large bowl. Cover and set aside at room temperature.
- The next morning, give everything a good stir and set aside again until you're ready to start cooking. Put a small saucer in the freezer.
- Tip the raspberries and peaches, scraping out all the juices and any undissolved sugar, into a preserving pan (or use a large, wide-based pan - the wider and more open the pan, the faster the jam will be ready without the fruit cooking to mush). Stir in the lemon juice and cook over a very low heat until any remaining sugar is dissolved.
- Bring the mixture to the boil, then simmer for 5 mins. Turn off the heat and spoon a little of the hot jam onto the chilled saucer. Once cooled, push the jam with your finger - if it wrinkles a little, it has reached setting point. If it's still too runny to wrinkle, return the pan to the heat and boil in 2-min stages, removing the pan from the heat each time you repeat the saucer test, until ready.
- Skim off any scum, then stir in the butter, if using, to dissolve any remaining scum. Leave for 15 mins, then ladle into sterilised jars (see below). Will keep for up to 6 months in a cool, dark place.
Nutrition Facts : Calories 43 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
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