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Ginger Peach Marmalade

  • 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 ounce pkg powdered pectin
  • 8 cups sugar

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.

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