(Makes 24 four-oz. jars)
18 freestone peaches
5 seedless oranges
1 jar maraschino cherries, drained
5 lbs. sugar
Peel and quarter the peaches. Slice the oranges, discarding the ends.
Place all ingredients in a large pot on the stove over medium-high heat. Allow sugar to melt, then bring to a boil and simmer for 20 minutes, stirring occasionally.
Cool in the pot overnight.
Serve immediately, refrigerating unused marmalade; or process and store in canning jars for up to a year.