How To Make Peach Orange Marmalade
Homemade Peach Orange Marmalade is a delicious treat for breakfast when you spread it over cream cheese on a toasted English muffin.
Homemade Marmalade is one of my favorite Canning recipes.
Homemade Orange Marmalade
Homemade marmalade is so good. I know it is one of those canning recipes some people aren't excited about.
If you are one of those people who think marmalade has a bitter flavor you have never tasted a good batch of marmalade.
This Peach Orange Marmalade recipe cuts down on the bitter flavor some orange marmalade recipes have because we are also using fresh peaches and you must remove all of the white pith from the orange peel.
If fresh peaches aren't available in your area at this time of the year you could also use fresh plums, apricots or even pears to make this homemade marmalade recipe.
Marmalade Recipes
Did you know you can make marmalades with other fruits?
I've made a Cherry Marmalade that is out of this world.
I've also made a Calamondin Orange Marmalade. Calamondins are little mini sour orange's also known as calamansi.
Calamondin or Calamansi is a citrus hybrid cultivated in the Philippines but the tree grows well here in Florida.
Meyer Lemons make a wonderful marmalade. I enjoy Meyer Lemon Marmalade the same way I enjoy all my other homemade jam or jelly recipes. I like to spread it on toast, biscuit or English muffin.
One of the first homemade marmalade recipes I ever made was a Grapefruit and Orange Citrus Marmalade recipe made with fresh from Florida pink grapefruits and oranges that were growing in my backyard.
I learned a lot about making homemade marmalade with that marmalade recipe. I shared my tips with the recipe.
Florida Winter Citrus Recipes
Winter is citrus season here in Florida. You'll start to notice all your favorite Florida citrus show up in the grocery store or at the Farmer's markets if you live in Florida.
The wonderful thing about canning marmalade is that you can use any variety or combination of citrus to make homemade marmalade.
Printable Peach Orange Marmalade Canning Label
I made this pretty Peach Orange Marmalade canning label for my jars of Peach Orange Marmalade.
You can download and print the Peach Orange Marmalade canning label to use on your canning jar lids when you make the recipe.
I used the (affiliate) Avery 22830 Print To Edge 2 ½ inch round white label that will fit both regular and wide mouth canning lids.
How To Make Peach Orange Marmalade
Ingredients
- 4 or 5 large navel oranges (about 3 ¾ lbs before peeling)
- 8 cups peeled, pitted and chopped peaches
- 5 cups of sugar
- 2 tablespoons bottled lemon juice
Directions
- Soak store-bought oranges in hot water for about an hour and scrub well to remove any food grade wax that may be present. Skip the soaking step if using homegrown or organic oranges.
- Strip the rind from the oranges using a vegetable peeler trying to avoid as much bitter white pith as possible. Next, use a spoon tip to scrap any white pith that may still be on the back of the orange peel. Cut the orange peel into thin strips about ¼ inch thick until you have ¾ cup of orange peel strips.
- Using a sharp knife cut a small slice off each end of the orange. Use a very sharp knife to peel any orange pith and skin from each orange following the shape of the orange making sure to hold the orange over a bowl to catch any juice.
- Using the sharp knife cut in between the membrane of each slice of orange discarding the membrane pieces and reserving the orange segments. Repeat with each orange. Chop the orange segments to measure 1 ½ cups of fruit and juice.
- Prepare the peaches by peeling, pitting and chopping.
- Place all of the ingredients into an uncovered 8-quart pot. On medium-high heat bring to a boil occasionally stirring until the sugar dissolves and to prevent burning. Once boiling lower the heat and continue to cook at a low boil for 45 to 50 minutes, occasionally stirring to prevent scorching or until it thickens slightly.
- Remove the pot from the heat, skim foam if needed. Fill hot jars with the marmalade leaving a ¼ headspace. Remove air bubbles and wipe the jar rim. Place a flat lid on the jar, and screw on a band just to fingertip tight.
- Place the filled marmalade jar into the hot water bath canner and repeat filling all of the jars.
- Process the Peach Orange Marmalade for 10 minutes adjusting for altitude if needed. Turn the heat off, remove the canner lid and allow to cool 5 minutes. Remove jars from the canner and allow to cool on a dry towel overnight before labeling and storing is a dark cool cabinet.
Helpful Tips for making Peach Orange Marmalade
- Peel and chop the oranges the night before to cut down on prep time.
- Work over a bowl when preparing the oranges to catch any juice.
- Use a large pot to prevent the cooking marmalade from over boiling.
- I cooked the marmalade for 45 minutes and it set up perfectly
Helpful Products for making Peach Orange Marmalade recipe
(affiliate links below)
- Canning and Preserving Book for Beginners: Want to learn how to can? This is a great book for beginning canners.
- Sharp Vegetable Peeler: I love the new ceramic vegetable peelers. It is very easy to get a thin zest peel from the orange skin. It can really cut down on the time spent stripping the pitch from the orange peel.
- Avery 22830 2 ½ in round labels: I use these Avery labels in white or Kraft brown for all of my printable canning labels
- Kerr Wide Mouth Half-Pint Glass Mason Jars 8-Ounces with Lids and Bands
- Ball FreshTech Electric Water Bath Canner: This canning appliance has changed my life.
- The All New Ball Book Of Canning And Preserving Book
- Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More
- Ball Enamel Water Bath Canner Kit: Everything a new canner needs to get started.
More Marmalade recipes
Print the Peach Orange Marmalade recipe below
Click the buttons below in the recipe card to print, save to Pinterest or save the recipe to your favorites.
Leave a comment if you have a question about this or any other recipes I have shared. Tried one of my recipes? Leave a star rating on the recipe. Come hang out with me on Pinterest, Facebook and Instagram.
Peach Orange Marmalade Recipe
Ingredients
- 5 large navel oranges about 3 ¾ lbs before peeling
- 8 cups peaches, peeled pitted and chopped pitted and chopped peaches
- 5 cups sugar
- 2 tablespoons bottled lemon juice
Instructions
- Soak store-bought oranges in hot water for about an hour and scrub well to remove any food grade wax that may be present. Skip the soaking step if using homegrown or organic oranges.
- Strip the peel from the oranges using a vegetable peeler trying to avoid as much bitter white pith as possible. Next, use a spoon tip to scrap any white pith that may still be on the back of the orange peel. Cut the orange peel into thin strips about ¼ inch thick until you have ¾ cup of orange peel strips.
- Using a sharp knife cut a small slice off each end of the orange. Use a very sharp knife to peel any orange pith and skin from each orange following the shape of the orange making sure to hold the orange over a bowl to catch any juice.
- Using the sharp knife cut in between the membrane of each slice of orange discarding the membrane pieces and reserving the orange segments. Repeat with each orange. Chop the orange segments to measure 1 ½ cups of fruit and juice.
- Prepare the peaches by peeling, pitting and chopping.
- Place all of the ingredients into an uncovered 8-quart pot. On medium-high heat bring to a boil occasionally stirring until the sugar dissolves and to prevent burning. Once boiling lower the heat and continue to cook at a low boil for 45 to 50 minutes, occasionally stirring to prevent scorching or until it thickens slightly.
- Remove the pot from the heat, skim foam if needed. Fill hot jars with the marmalade leaving a ¼ headspace. Remove air bubbles and wipe the jar rim. Place a flat lid on the jar, and screw on a band just to fingertip tight.
- Place the filled marmalade jar into the hot water bath canner and repeat filling all of the jars.
- Process the Peach Orange Marmalade for 10 minutes adjusting for altitude if needed. Turn the heat off, remove the canner lid and allow to cool 5 minutes. Remove jars from the canner and allow to cool on a dry towel overnight before labeling and storing is a dark cool cabinet.
Video
Nutrition
Check out the Flour On My Face Canning Recipes page for more canning recipes.
Leave a Reply