Summer ripe peaches, oranges, lemons and sugar are boiled (without pectin) to make this sweet and citrusy Peach Marmalade. Great jam, little effort (4 simple ingredients).
I just can’t get enough of peaches during the short peach season we have in Toronto so I try to use them every way I can – for breakfast, main dishes, sides, appetizers and dessert. This Peach Marmalade recipe is an old one from my mother. She made it when the strawberry jam was starting to run out and peaches were available locally. Back in the day, I wasn’t crazy about the tartness in marmalade. Now I love it. I find the orange and lemon citrus notes tone down the sweetness of the sugar and add depth to the peaches. It tastes like peach jam with zest.
The process for making the no pectin marmalade is similar to our Homemade Strawberry Jam. You do have to peel and slice the peaches, but don’t be intimidated. It’s a snap when you plunge them into a pot of boiling water for 60-90 seconds, then let cold water from the tap run over them. The skin literally falls off, leaving you with smooth, silky peaches ready to slice. To store the peach marmalade, spoon it into jars that have been run through the dishwasher or under boiling water, then refrigerate for up to 2-3 months.
Tailor To Your Taste
- Vary the amount of orange zest and lemon. Just keep tasting and adjusting until you’re happy with the balance.
- If you prefer a sweeter jam, add the full amount of sugar suggested. I tend to add the lower amount.
- For chunkier marmalade (my fave), don’t squish the peaches as much.
- You can also add a few sprinkles of cinnamon or a few drops of vanilla if you like when the jam is almost finished cooking.
Ways to Enjoy Peach Marmalade (without pectin)
- In addition to using it as a condiment for toast and scones, try using the Peach Marmalade on ice cream, grilled chicken or pork tenderloin.
Peach Marmalade (no pectin) Recipe
- 4 lb peaches (about 8-10 medium peaches)
- 2 medium oranges (or one large)
- 2 1/2 cups sugar (or use 3 cups if you like it sweeter)
- 2 tbsp lemon juice
- PREPARE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 1 minute. Lift out peaches, empty water and run under cold water. Slip skins off the peaches. Use small knife to peel stubborn spots. Cut peaches in half and remove pits. Slice or chop into smaller pieces.
- PREPARE ORANGES: Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. You should have about 1 cup.
- PREPARE MIXTURE TO COOK: Place peaches, zest, oranges, sugar and lemon juice in a large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of peaches.
- MAKE MARMALADE: Heat mixture to medium high and bring to a boil. Lower heat to about medium (6 on my dial) and boil on a medium rolling boil for 15-22 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. (Note 1 - how to tell marmalade is done.) Taste and adjust flavors as needed e.g. add a bit more lemon juice or sugar as you like.
- STORE THE MARMALADE: Pour marmalade into jars that have been run through the dishwasher or washed in very hot water. Cool, then cover tightly and store in the fridge.
- HOW TO TELL MARMALADE IS DONE: If you have a candy/fry thermometer, look for a temperature of 210-220F. If you don't, scoop up some marmalade with a spoon and let it drip off the spoon. If it drips off very quickly, cook some more. If it drips slowly and coats the spoon, it's done.
Another jam you might like...
Homemade Strawberry Jam Get the recipe