Peach and Orange marmalade

Peach Orange Marmalade



5 lbs fresh, ripe peaches (about 10 medium to large size peaches)
2 oranges
5 cups sugar
7-8 clean and sterilized half-pint jars with rings and lids

First, prepare orange peel, orange segments and chopped peaches. Using a coarse grater, grate all the peel off of the two oranges. Do not grate too deeply into the oranges surface to avoid the pithy white membrane between the peel and the orange fruit.

Then peel all the white pith and membrane from orange and separate sections of the orange, cutting off any excess membranes. Peel and chop peaches into small chunks. Peaches can be peeled using a method of dipping into boiling water for a minute and then rinsing in cold water. After the peach is cool enough to touch, the peel can be pulled off, rather than cut off resulting in less wasted fruit.

Place chopped peaches, orange peel and orange sections into a dutch oven or a 4-quart non-reactive pan. Add five cups sugar, stir and heat to boiling over medium heat. Simmer for 45 minutes stirring often and squishing peach chunks so it will all combine more thoroughly. I like to cook the peach with the stone, then fish out the stones before canning. For a smoother consistency I put the hot gloop through my tomato mill

Heat water in large pot to use for the hot water bath. If hard water is an issue, adding a tablespoon of vinegar to the water will help keep jars sparkling. Dip the clean jars into the boiling water bath for a couple of minutes, then take out and immediately fill with jam using a ladle and funnel. Process in boiling water bath for 15 minutes.

After processing is complete, use tongs to pull the jars out of the hot water and sit on a towel on the counter. During the next 24 hours turn the jars upside down 3-4 times. This will help keep the jam combined and ensure that solid pieces won't float up to the top and remain there. This can be a problem, especially with peach jam.