Mangia, Figlie

The Recipe Collection

Peach Marmalade

(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.

 

 

Recipe from the "Mangia, Figlie" blog by Maria M. Boyer.
Original publish date of this recipe, July 20, 2010.