fresh peaches and lemons in a bowl of ice on a blue striped dish towel

Peach + Citrus Marmalade


5 from 2 votes
This recipe was submitted by Marilyn Godfrey of Newberg, Oregon. It is the First Place Winner of our 2020 Jam Contest!
Marilyn says "We’ve loved Pomona's Universal Pectin for many years. We love the real fruit flavor you get from the jam that is not overly sweet. This marmalade is no exception. We hope you enjoy!"
Servings 5 cups


  • 2 lb. peaches peeled, pitted and chopped (about 6 medium)
  • 1 orange peeled + quartered
  • 1 lemon zested, then peeled + roughly chopped
  • 4 teaspoons calcium water see step #1
  • 1 teaspoon butter to minimize foaming
  • 1 3/4 cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
  • Rinse the peaches, remove and discard stems and pits, then chop and place in food processor. Process until chopped. Measure 3 cups mashed peaches and place into sauce pan.
  • Rinse citrus. Zest lemon into peaches in the sauce pan. Then roughly chop the lemon and orange and place into food processor. Pulse citrus until it is chopped. Then add to peaches.
  • Add 4 tsp. calcium water to fruit mixture, stir well.
  • Cover saucepan, bring fruit to a boil, and then reduce heat and simmer, still covered, for 5 minutes.
  • In a separate bowl, combine the sweetener and the 3 tsp. pectin powder. Mix well and set aside.
  • Bring the peach mixture to a rolling boil over high heat. Gradually add pectin-sweetener mixture, stirring vigorously between each addition, continue cooking for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Allow jars to cool undisturbed for 12-24 hours. Confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

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19 Responses

  1. Suzanne
    | Reply

    Can honey be used instead of sugar? perhaps half the amount of sweetener?

    • Shelby Collings
      | Reply

      Yes! Honey/agave will measure half of the called for amount of sugar.

  2. Leslie
    | Reply

    Hi! Would replacing honey for the sugar alter the processing time or make the recipe unsafe to can?

    Thank you!

    • Shelby Collings
      | Reply

      Nope, feel free to use honey! It will measure 1/2 the amount of the called for sugar.

  3. Emily
    | Reply

    Could you use the orange zest also? I love zesty citrus.

    • Shelby Collings
      | Reply

      You sure can!

  4. Ritu
    | Reply

    I see that the butter isn’t necessary. Just wondering if a butter substitute would work to minimize foaming. I use Earth Balance spread. Does anyone know if that would work?

  5. Mary Ann
    | Reply

    Just made this – delicious! I reduced the sugar to 1 1/4 cup. Next time, I will use just a cup. My peaches were very sweet already.

  6. Dana
    | Reply

    This was, hands-down, my favorite variety of peach jam I made this year. Absolutely delicious. Only change I made was to use Allulose in place of sugar, and to add the zest of the orange as well. (I did use some vegan butter when cooking the peaches)
    Thank you so much!

  7. Annie Ryan
    | Reply

    I’m vegan, is the butter a must have in the recipe?

    • Shelby Collings
      | Reply

      Butter is not a must have- simply there to help reduce foaming 😊

  8. Sue
    | Reply

    Do the peaches also have to be peeled? If so, how?
    (The ingredient list states 2 lbs peeled peaches)

    • Shelby Collings
      | Reply

      It is up to you Sue! Some people prefer them peeled.

  9. Lois
    | Reply

    Is the orange peeled?

    • Shelby Collings
      | Reply

      We don’t believe so, we believe it is intended to go in the food processor, quartered.

      • Marilyn Gdfrey
        | Reply

        Hello, this is my recipe. Sorry for the confusion. 1 lemon is used for the grated peel. Then the lemon is cut in half and peeled and the orange is also peeled BEFORE chopping in a food processor. Hope that helps. Marilyn Godfrey

        • Shelby Collings
          | Reply

          Thank you Marilyn!

          • Monica

            Two questions: how could I incorporate mango into this recipe? I’m trying to make a peach mango orange jam. And is it okay to leave out the lemon and replace it maybe with a quarter cup of lemon juice? Thanks.

          • Shelby Collings

            Hello Monica,

            Great question! You can substitute half of the peach measurement for mango. The lemon can be replaced with 1/4 cup lemon juice.

            Happy jamming!

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