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 store-bought oranges in hot water for an hour, then scrub to remove wax. Peel using a vegetable peeler, avoiding white pith. Scrape any remaining pith with a spoon, then slice peels into ¼-inch strips to make ¾ cup.
Cut ends off oranges, then carefully slice off skin and pith with a sharp knife. Segment the oranges by cutting between membranes, collecting juice. Chop the segments to make 1½ cups of fruit and juice total.
Peel, pit, and chop peaches. Combine peaches, orange peel, orange segments, and remaining ingredients in an 8-quart pot. Bring to a boil, stirring often. Reduce to a low boil and cook 45–50 minutes until slightly thickened.
Ladle hot marmalade into jars, leaving ¼-inch headspace. Remove air bubbles, wipe rims, and apply lids fingertip-tight. Process in a boiling water bath for 10 minutes. Let jars cool overnight, then label and store in a cool, dark place.