Best 4 Peach Orange Marmalade Recipes
Indulge in the tantalizing world of homemade marmalades with our collection of delectable recipes. From the classic Peach Orange Marmalade, a vibrant blend of sweet peaches and tangy oranges, to the luscious Strawberry Rhubarb Marmalade, bursting with the flavors of ruby-red strawberries and tart rhubarb, our recipes offer a symphony of tastes. Embark on a culinary journey as we unveil the secrets of creating these delightful preserves, perfect for spreading on warm toast, scones, or your favorite crackers. Get ready to elevate your breakfast and afternoon tea moments with these handcrafted marmalades, sure to impress your family and friends. Discover the joy of preserving nature's bounty and embrace the art of homemade marmalades with our comprehensive guide.
Here are our top 4 tried and tested recipes!
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-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.
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.
PEACH-ORANGE MARMALADE RECIPE
Provided by á-2421
Number Of Ingredients 6
Steps:
- Wash but do not peel fruit, cut in ¼'s, remove pits and seeds - put through food chopper - except cherries. Measure pulp into large pot and equal amount of sugar. Boil about 20 minutes or until jam like thickness. Do not overcook! Remove from heat and add Certo and cherries. Stir and skim and add almond flavouring. Pour into hot jars and seal.
Tips:
- Choose ripe, flavorful peaches and oranges. This will ensure that your marmalade has the best possible taste.
- Use a sharp knife to peel and slice the fruit. This will help to prevent the fruit from tearing or bruising.
- Remove the pits from the peaches before slicing them. This will make it easier to eat the marmalade later on.
- Cook the marmalade over medium heat. This will help to prevent it from burning or sticking to the pot.
- Stir the marmalade frequently while it is cooking. This will help to prevent it from sticking to the pot and will also help to distribute the flavor evenly.
- Test the marmalade for doneness by dropping a small amount onto a cold plate. If the marmalade wrinkles when you push your finger through it, it is done.
- Let the marmalade cool slightly before canning it. This will help to prevent the jars from breaking.
Conclusion:
Peach orange marmalade is a delicious and versatile condiment that can be enjoyed in a variety of ways. It is perfect for spreading on toast or muffins, or for using as a filling for pies and tarts. It can also be used as a glaze for chicken or fish, or as a dipping sauce for fruit. No matter how you choose to enjoy it, peach orange marmalade is sure to be a hit.
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