Homemade Peach Orange Marmalade is delicious spread over a toasted English muffin with cream cheese makes a wonderful Sunday morning breakfast. Made with fresh peaches and navel oranges.
Soak and scrub store-bought oranges to remove wax. Peel, avoiding the bitter white pith, then scrape away remaining pith. Slice peel into ¼-inch strips until you have ¾ cup.
Trim and peel oranges, removing all pith while catching the juice. Cut segments from membranes, then chop to measure 1½ cups fruit and juice. Peel, pit, and chop the peaches.
Combine all ingredients in an uncovered 8-quart pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and gently boil 45–50 minutes, stirring periodically, until thickened.
Skim foam, fill hot jars leaving ¼-inch headspace, remove bubbles, wipe rims, and secure lids. Process in a water-bath canner for 10 minutes, then cool jars overnight before storing.