Peach-orange marmalade

 
                           Peach-Orange Marmalade
 
 Recipe By     : Cookbook USA # 550744
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Jams, Jellies & Butters          Peaches
                 1998 Tried & True                To:  Fabfood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Quarts        Peaches -- peeled and chopped
      3/4  Cup           Orange Peel -- sliced, see hint
    1 1/2  Cups          Chopped Orange Pulp
    2      Tablespoons   Lemon Juice
    5      Cups          Sugar
 
 Combine all ingredients; bring slowly to boiling, stirring occasionally
 until sugar dissolves.  Cook rapidly until thick, about 20 minutes.  As
 mixture thickens, stir frequently to prevent sticking.  Pour, boiling hot,
 into hot jars, leaving 1/4 inch head space.  Adjust caps, process 15
 minutes in boiling water bath.  Yield about 8 half pint jars.  Barb's
 Notes:  Made this and it was very good.  Serve with pork chops or ham. 
 Barb's Hint: With this recipe I added a little more orange peel and added
 some lemon peel.  Usually I take the peels and grind them to a coarse grind
 instead of slices.  This blends in the marmalade real good and gives a
 little better taste.  Made it this year and turned out real good with the
 lemon peel added.
 
 Sherilyn's Notes:  I followed Barb's suggestion about processing the peel
 and the orange pulp.  I simply cut the oranges (rind included) into small
 pieces and pulsed everything quickly in the food processor.  In total (peel
 and orange pulp), I included approximately 2 - 2 1/4 cups.  In addition to
 the 2 tbsps lemon juice, I also added 2 tbsp grated lemon rind.  If you
 enjoy marmalade, this is a super recipe and very pretty to give as a gift! 
 (August, 1998)
 
 
 
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