Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Ginger Peach Marmalade

Rate This Article

Comment On This Article

Ingredients
  • 8 large fresh peaches, pitted and peeled
  • 1/2 cup crystallized ginger, finely chopped
  • 2 large unpeeled oranges, cut into wedges, seeds removed
  • 1 cup water
  • 1 3/4 ounces pkg powdered pectin
  • 8 cups sugar
Instructions

Combine the peaches and ginger in a large bowl. Working in small batches, place the mixture in a food processor and pulse until finely chopped. Transfer the mixture to a large nonreactive kettle. Place the oranges in the bowl of a food processor and process until finely chopped. Transfer to the kettle and add the water. Bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally. Raise the heat and bring to a boil. Stir in the pectin. Bring to a boil again and slowly stir in the sugar. Adjust the heat and simmer, stirring constantly, for 10 minutes. Remove from heat, place a spoonful of jam on a cold plate and refrigerate 10 minutes. If it develops a skin, it is ready. If not, return pot to stove, cook 5 more minutes and test again. Have ready 8 hot, sterilized 8-ounce jam jars and lids. Pour the hot marmalade into the jars, leaving 1/8 of an inch at the top of the jar. Wipe the rims with a clean, damp towel and screw the lids on tightly. Invert the jars on a clean surface and leave 5 minutes. Turn right side up and cool. Store in a cool, dark place. Yield: About 8 8-ounce jars.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com