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.
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 AND ORANGE MARMALADE
An awesome combination of flavors, lights up the breakfast table during the winter! Serve with toast, English muffins or scones to really relish the flavors. A round of applause to Frances Bissell author of *Preserving Nature's Bounty*
Provided by Debber
Categories Lemon
Time 1h15m
Yield 4 half-pint jars, 16 serving(s)
Number Of Ingredients 5
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.
POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h40m
Yield about 9 servings
Number Of Ingredients 19
Steps:
- Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
- Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
- For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
- Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
- Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.
EASY GINGER, CRANBERRY AND PEACH PRESERVES - MARMALADE
Serve this wonderful ginger, cranberry and peach marmalade with holiday roast turkey or ham, -or- spread on warm buttered toast with a cuppa! Would also be great drizzled over a round of warm brie! Delicious! Quick and easy recipe-- NO canning involved! Makes about 3 cups.
Provided by BecR2400
Categories Berries
Time 30m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to a boil.
- Add cranberries; return mixture to a boil.
- Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes.
- Remove from heat. Stir in ginger; let stand 5 minutes.
- Mix in peaches. Cool.
- Chill at least 2 hours and up to 3 days. Freezes well in an airtight container for up to 3 months.
- Makes about 3 cups.
- Note: Time does not include chill time.
Nutrition Facts : Calories 96.3, Fat 0.1, Sodium 2.1, Carbohydrate 24.9, Fiber 1.7, Sugar 22.1, Protein 0.2
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-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.
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- 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.
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