Orange And Peach Marmalade Recipes

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.

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.

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.

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.

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.