Recipe Archives->Preserving->Peach Marmalade
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Marmellata di Pesche Peach Marmalade 4 1/2 pounds (2kg) pitted peaches 3/4 cup sugar (150 g) 1/2 cup white wine or Marsala pinch powdered cinnamon Combine peaches, sugar, wine and cinnamon in an enamel pot. Cook, stirring often, until the fruit falls apart, then put it through a food mill. Transfer the marmalade to sterile jars, seal them well, boil them briefly in a large pot of water, and then remove them to a rack and let them cool. They'll keep for several months.
Printable version: peach-marmalade.txt.
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