Peach + Citrus Marmalade
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
Ingredients
- 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
Instructions
- 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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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 (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims 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, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.