Marmalade is basically jam made with citrus fruit. A purist will tell you that it is made with bitter Seville oranges but my mom always just used an entire naval orange…minus the seeds…so that’s what I do. The white part of the orange is called pith. For most recipes, you want to avoid the pith, but for marmalade, it adds not only a little bittersweet flavor, but the pectin found in pith helps to ensure your marmalade will set.
freezer jam, homemade freezer jam, jams and jellies, marmalade, peach jam, peach marmalade, preserves
Servings: 20 servings
or pulsed in food processor ripe peaches (about 6 large peaches or 2 pounds)
small naval orange
1.59-ounce pouch powdered fruit pectin
I like to pulse the peaches in the food processer rather than chop them. It saves so much time since I’m already processing the orange. Peel, pit, and cut peaches into quarters, then pulse just enough to chop them-not puree them. Transfer chopped peaches to a large bowl.
Cut the orange into quarters and remove seeds. Place the entire orange in the food processor and pulse just until finely chopped. Add chopped orange to peaches and stir in sugar. Let stand 10 minutes, stirring occasionally.
Meanwhile, combine pectin and water in a small saucepan, stirring constantly. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Gradually add cooked pectin to peach mixture, stirring well. Stir about 3 minutes or until sugar is almost dissolved.
Spoon peach mixture into plastic or glass 1-cup freezer jars. Wipe rims and cover with lids. Let stand at room temperature overnight. Freeze until firm. Store in freezer. Thaw in refrigerator before serving.
Gift. Vegan. Gluten Free. Fat Free. Preserves.