Making Jams and Jellies
without added pectin
- 5 cups finely chopped or ground peaches (about 4 pounds peaches)
- 1 cup finely chopped or ground oranges(about 2 medium-size oranges)
- Peel of 1 orange, shredded very fine
- 2 tablespoons lemon juice
- 6 cups sugar
Yield: About 6 or 7 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Finely chop or
grind the peaches. Remove peel, white portion, and seeds from oranges. Finely chop or grind the pulp.
To make marmalade. Measure the prepared fruit into a kettle. Add remaining ingredients and stir well.
Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water, or until the mixture thickens.
Remove from heat; skim.
Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Peach-Orange Marmalade in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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