Peach Marmalade

 

A beautiful and delicious way to preserve summer peaches. The added orange and maraschino cherries and juice create a flavor profile like marmalade, only sweeter. Great on toast or try it on top of vanilla ice cream! 

Ingredients

• 1 large naval orange
• 1/2 cup water
• 4 1/2 cups white sugar
• 4 cups peeled, chopped (for a smoother jam) or sliced (for a chunkier jam) peaches
• 1/3 cup maraschino cherry juice
• Whole maraschino cherries

Instructions

1. Cut the whole naval orange (skin and all, but removing any seeds) into about 8 pieces and pop into a food processor. Process until reduced to smaller pieces (as chunky or fine as you like.) Place into a large, heavy bottom pot (5-quart size is perfect). Add the 1/2 cup of water and set over medium heat on the stove top. Bring to a simmer, stirring occasionally. Reduce heat to low and simmer until the peel is tender, about 20 minutes.
2. To the same pot, add the sugar, prepared peaches and maraschino cherry juice. Stir the mixture thoroughly. Increase heat to medium and continue stirring regularly until the sugar is melted and the mixture comes to a boil.
3. Cook uncovered, at a good simmer (medium heat), until the marmalade thickens and the peaches are translucent, about 30 minutes or until it reaches 220° F. **Warning: Stir very frequently, especially near the end of the cooking time, as it can scorch if left without stirring for too long.
4. Remove from heat and ladle into prepared jars, leaving about inch of headspace. Place 2-4 (depending on the size of jars you are using) whole maraschino cherries into the jars, using a spoon to push them down into the jam. If necessary, top up jars with additional jam to within 1/4 inch of top. Cover with lids and rings. Process in a hot water bath for 10 minutes or alternately, refrigerate to use within 3-4 weeks.

Prep time: 15 min | Cook time: 40 min | Total time: 55 minutes

Number of servings (yield): 4