Gingered Peach Marmalade
Gingered Peach Marmalade
Ingredients
- 4 cups peaches, pitted and peeled
- 4 T. crystallized ginger finely chopped
- 2 pc. large oranges,
- Rind of the two oranges
- 2 T. bottled lemon juice
- 3 cups sugar
Instructions
- With a vegetable peeler remove the rind from the oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside.
- Cut the white part of the orange or pith away from the flesh of the orange
- Cut the orange into a small dice and in a dutch oven or stainless steel pot combine the oranges and rind.
- Heat on medium until mixture is simmering. Cook at a simmer for 5 more minutes to soften the rind.
- Combine the peaches, ginger, and sugar into the pot and bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally.
- Continue at a boil and continue to stir testing for the gel point. (see gel point description). Once you have reach the gel point turn off the heat.
- Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar.
- Wipe the rims with a clean, damp towel and screw the lids on tightly. Process in a waterbath for 10 minutes at a full boil.
- Once you remove the jars from the waterbath do not touch them for 24 hours in order for them to set and cool naturally.
- Store in a dark cool place till you are ready to eat. Make sure to remove your rings for storage.