Recipe Archives->Preserving->Ging Peach Marmalade

Ginger Peach Marmalade
 
8 large fresh peaches, pitted and peeled
1/2 cup crystallized ginger, finely chopped
2 large unpeeled oranges, cut into wedges, seeds removed
1 cup water
1 3/4 oz pkg powdered pectin
8 cups sugar

Combine the peaches and ginger in a large bowl. Working in small
batches, place the mixture in a food processor and pulse until
finely chopped. Transfer the mixture to a large nonreactive kettle.
Place the oranges in the bowl of a food processor and process until
finely chopped. Transfer to the kettle and add the water. Bring to
a boil, lower the heat and simmer 10 minutes, stirring occasionally.

Raise the heat and bring to a boil. Stir in the pectin. Bring to
a boil again and slowly stir in the sugar. Adjust the heat and
simmer, stirring constantly, for 10 minutes. Remove from heat,
place a spoonful of jam on a cold plate and refrigerate 10 minutes.
If it develops a skin, it is ready. If not, return pot to stove,
cook 5 more minutes and test again.

Have ready 8 hot, sterilized 8-ounce jam jars and lids. Pour the
hot marmalade into the jars, leaving 1/8 of an inch at the top of
the jar. Wipe the rims with a clean, damp towel and screw the lids
on tightly. Invert the jars on a clean surface and leave 5 minutes.
Turn right side up and cool. Store in a cool, dark place. Yield:
About 8  8-ounce jars.

Printable version: ging-peach-marmalade.txt.