Ingredients for
PEACH ORANGE MARMALADE
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Yield: 6-7 cups
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Yellow Peaches,
Finely Diced
(Fresh or
Frozen)
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5 cups
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Orange Flesh,
Finely Diced
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1 cup
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Orange Zest,
Fine
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2-3 tablespoons
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Lemon Juice
(Fresh or
Bottled)
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2 tablespoons
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White Sugar
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6 cups
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METHOD: 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
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Jar
Size
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Altitude
≤
1,000 feet
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Altitude
1,001
- 3,000 feet
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Altitude
3,001
- 6,000 feet
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Altitude
≥
6,000 feet
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Hot Pack
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≤
500ml
(pints)
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5
minutes
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10
minutes
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10
minutes
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15
minutes
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SERVING IDEAS:
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.
