Peach Orange Marmalade
Capture the essence of summer in a jar with this vibrant Peach Orange Marmalade recipe! Bursting with the natural sweetness of ripe peaches and the zesty brightness of fresh oranges and lemon, this homemade marmalade strikes the perfect balance between fruity and tangy. Crafted with simple ingredients and a straightforward technique, it involves peeling and chopping fresh peaches, zesting and juicing citrus, and simmering everything together until thick and glossy. The result? A golden, jewel-like spread that’s perfect for slathering on toast, pairing with cheese, or even glazing meats. With a prep time of just 20 minutes and a yield of up to 32 servings, this marmalade is a delightful way to preserve peak-season fruit. Whether you’re canning for long-term storage or making a batch to enjoy immediately, this recipe delivers timeless flavor with every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups (peeled, pitted, and finely chopped) ripe peaches
- 2 medium (zested and juiced) oranges
- 1 medium (zested and juiced) lemon
- 3 cups granulated sugar
- 1 cup water
Instructions
Begin by preparing the peaches. Blanch them in boiling water for 1 minute, then transfer to an ice bath to easily loosen the skins. Peel, pit, and finely chop the peaches until you have 4 cups of fruit.
Wash the oranges and lemon thoroughly. Use a microplane to zest the oranges and lemon, ensuring you only remove the colored outer skin and not the bitter white pith. Set aside the zests.
Juice the zested oranges and lemon, straining out seeds, to collect all the fresh liquid. You should have about 3/4 cup of citrus juice in total. Top up with water if needed to reach 1 cup of liquid.
In a large heavy-bottomed pot, combine the chopped peaches, citrus zests, citrus juice, and 1 cup of water. Add the granulated sugar, and stir to combine evenly.
Place the pot over medium-high heat and bring the mixture to a gentle boil while stirring frequently to dissolve the sugar. Skim off any foam with a spoon as it collects on the surface.
Once boiling, reduce the heat to medium and let the mixture simmer for 45-60 minutes, stirring occasionally. The marmalade will thicken as it cooks. Test for doneness by placing a small dollop on a cold plate—if it wrinkles when you push it with your finger, it’s ready.
Carefully ladle the hot marmalade into sterilized jars, leaving 1/4-inch headspace at the top. Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure proper preservation, if desired.
Allow the jars to cool completely at room temperature. Store unopened jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 4 weeks.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 731.0 g | 266% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 703.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2313 mg | 49% | |
*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.
