If you enjoy making marmalade during winter, you will love making this summer recipe using delicious peaches. Enjoy on hot buttered toast, stirred through yoghurt or warmed as a roast chicken glaze (even better as a topping for ice-cream). Yummy!

Yield: 6-7 cups
Yellow Peaches,
Finely Diced
(Fresh or Frozen)
5 cups
Orange Flesh, Finely Diced
1 cup
Orange Zest, Fine
2-3 tablespoons
Lemon Juice
(Fresh or Bottled)
2 tablespoons
White Sugar
6 cups
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Wash peaches and drain well. Dip peaches in boiling water for 30-60 seconds to slip off their skins, or peel manually and use the peels for another preserving recipe. Remove stems and blemishes. Cut peaches in half, remove pits and finely dice. Finely zest skin from oranges. Remove skin, pith and membranes from orange segments. Finely dice orange flesh. 
3. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
5. Measure peaches into a large pan, with orange (include any orange juice in the measuring), orange zest, lemon juice and sugar. Mix well. 
6. Whisk over medium heat until the sugar has dissolved.
7. Boil the marmalade mixture, stirring regularly; until the marmalade reaches 105°C (220°F). Check gel stage has been achieved – if not, continue boiling for 5 minutes before testing again.
8. Remove the pan from heat. Discard any foam that is on the surface of the marmalade.
9. Immediately ladle the hot marmalade into the hot jars, filling to 0.5cm (1/4 inch) from the rim.
10. Using a non-metal utensil, remove any air pockets and add more marmalade if required.
11. Wipe rims with a clean, damp cloth to remove any food residue.
12. Add pre-warmed lids and twist to secure.
13. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
14. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.
15. The next day, check jars have sealed before labelling and dating.
16. Store jars of peach orange marmalade in a cool, dark and dry place for up to 12 months (lower-sugar marmalade will not keep as long). Jar lids should not flex up or down when pressed. 
17. Refrigerate jars upon opening and consume contents within 6-8 weeks.
Processing Time for PEACH ORANGE MARMALADE in a Boiling Water Canner
≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 500ml
10 minutes
10 minutes
15 minutes
o    Sandwiches; 
o    Spread on bagels, baguettes, crumpets, crackers or toast; 
o    Serve with cream cheese; 
o    Use as a glaze when grilling or roasting: especially on chicken or fish; 
o    Drizzle warm marmalade over cakes or cupcakes (while they’re warm); 
o    Spread between cake layers; 
o    Stir into ice-cream; 
o    Add a spoonful into yoghurt; 
o    Use in granola; 
o    Serve with warm porridge; 
o    Use as a glaze on grilled vegetable skewers ; 
o    Make thumbprint cookies; 
o    Use in a green salad dressing; 
o    Try a marmalade cocktail; 
o    Use in gravy; 
o    Serve on rice pudding; 
o    Warm and use as a dipping sauce.

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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