PEACH MARMALADE
This is my take on several different chutney recipes combined. This sweet and spicy marmalade pairs well with just about any meat or poultry. -Joanne Surfus, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 7 half-pints.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring the vinegar, brown sugar and sugar to a boil. Add the red pepper, onion, banana pepper, raisins, ginger and salt. Place cloves and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add peaches and return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Discard spice bag. Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
PEACH MARMALADE
I make this delicious peach marmalade every summer when peaches are in season. This is a must try...so delicious! Prep time includes peeling and chopping the peaches.
Provided by Kittencalrecipezazz
Categories Fruit
Time 57m
Yield 8 half pints
Number Of Ingredients 6
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.
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.
CERTO® PEACH MARMALADE
Learn how to make CERTO Peach Marmalade from scratch! Luscious CERTO Peach Marmalade is the kind of gift that never gets re-gifted! Replace store-bought marmalade with this homemade beauty and enjoy this delectable fruit year round.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 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.
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