Peach Marmalade
Capture the essence of summer in a jar with this homemade peach marmalade, a delightful spread made with fresh, juicy peaches, zesty orange, and a splash of lemon juice for balance. This easy-to-follow recipe combines just five simple ingredients—peaches, sugar, orange zest and juice, lemon juice, and water—simmered to perfection in under an hour. The result is a beautifully golden, slightly chunky marmalade that bursts with both sweetness and citrusy brightness. Perfect for slathering on buttery toast, pairing with creamy cheeses, or using as a glaze for roasted meats, this versatile preserve is a must-try for any home cook. Plus, with tips for proper canning, you can enjoy the taste of summer long after the season ends. Indulge in this small-batch peach marmalade that’s as easy to make as it is delicious!
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Recipe Information
Ingredients
- 2 pounds Fresh peaches
- 2 cups Granulated sugar
- 1 large Orange
- 2 tablespoons Lemon juice
- 1 cup Water
Instructions
Wash and peel the peaches. Cut them into small chunks, discarding the pits.
Zest the orange and then juice it. Set both the zest and juice aside separately.
In a large, heavy-bottomed saucepan, combine the peach chunks, granulated sugar, orange juice, lemon juice, and water.
Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves.
Once boiling, reduce the heat to medium-low and simmer for 30-35 minutes, stirring occasionally, until the peaches soften and the mixture begins to thicken.
Use a potato masher or the back of a spoon to gently mash the peaches, leaving some chunks for texture.
Add the orange zest and continue cooking for another 5-10 minutes, stirring frequently to avoid burning.
To test for doneness, place a small spoonful of the marmalade on a chilled plate. If it holds its shape and wrinkles slightly when pushed, it is ready. If not, cook for a few more minutes and test again.
Once done, remove the marmalade from heat and let it cool slightly.
Transfer the peach marmalade into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly.
Allow the jars to cool completely at room temperature. Store in the refrigerator for up to 3 weeks or process in a water bath canner for long-term storage.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 511.7 g | 186% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 491.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
