Zutaten für Peach Marmalade
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Zubereitung von Peach Marmalade
- Thinly slice 1 large orange and 1 large lemon. Remove all seeds.
- In a medium saucepan, combine the sliced citrus fruits and 2 cups of water. Bring to a simmer, cover, and cook for 20 minutes.
- While the citrus simmers, peel, pit, and finely chop 4 lbs of ripe peaches.
- In an 8-10 quart heavy-bottomed stockpot or Dutch oven, combine the cooked citrus mixture and the chopped peaches.
- Stir in 1 pouch (1.75 oz) of liquid pectin.
- Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add 7 cups of granulated sugar and stir to dissolve.
- Return to a hard boil, uncovered, and boil for exactly 1 minute, stirring constantly.
- Remove from heat and quickly skim off any foam.
- Stir for 7 minutes to cool slightly.
- Ladle the hot marmalade immediately into hot, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean. Seal with lids and rings.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Let cool completely. Check seals; press on the center of each lid. If it doesn't flex, it’s sealed properly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
561g
Fat
0g
Carbs
49g
