Categories: conserves, jam, jelly, marmalade, preserves

Ingredients

• 1 navel orange
• 2 lemons
• 1 cup water
• 2 lb. ripe peaches
• 1/4 cup chopped maraschino cherries, optional
• 7 cups sugar
• 1/2 of 6 oz. bottle liquid fruit pectin

Directions

1. Cut orange and 1 lemon in quarters, remove seeds. Grind, chop fine or blend in blender. Turn into 2-quart saucepan.
2. Squeeze juice from second lemon. Measure 2 Tbsp. into saucepan with the

3. blended fruit.Add 1 cup water and simmer, covered, 20 minutes.

4. Peel and pit peaches. Chop very fine.

5. .Combine cooked citrus, peaches and cherries. Measure 4 1/2 cups into 6-quart kettle or Dutch oven.

6. Stir in sugar. Place over high heat; bring to a rolling boil and boil hard 1 minute, stirring constantly.
7. Remove from heat; stir in 1/2 bottle liquid fruit pectin. Skim off foam with metal spoon.
8. Stir and skim for 7 minutes, to cool slightly and prevent floating fruit.
9. ladle into hot sterilized jars, filling to 1/8 inch from top. Wipe tops and threads of jar with clean, damp cloth.
10. Position lids and screw bands on tight. Invert jars for a few seconds, so hot marmalade can destroy mold or yeast that may have settled on lids. Then stand upright to cool.
11. When jars are cold, test for seal. Label. Store in cool, dry place. If seal is not tight, store in refrigerator.

12. makes 4 pints

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