Peach Marmalade (no pectin)
Summer ripe peaches, oranges, lemons and sugar are boiled (without pectin) to make this sweet and tangy peach marmalade. Great jam, little effort.
Servings (change as needed): 48 tbsp (or 3 cups)
- 4 pounds fresh peaches (about 12 medium peaches)
- 2 medium oranges (or one large)
- 2 1/2 cups sugar (or use 3 cups if you like it sweeter)
- 2 tablespoon lemon juice
PREPARE JARS FOR STORAGE: Run 2-3 jars (depending on size) through the dishwasher or washed in very hot water. You will make about 3 cups of marmalade.
PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. Slip skins off the peaches. Use small paring knife to peel stubborn spots if needed. Cut peaches in half and remove pits. Slice or chop into smaller pieces. Note 1.
PREPARE ORANGES: Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. 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.
COOKING PROCESS: Heat mixture to medium-high heat and bring to a full rolling boil. Lower heat to medium heat (6 on my dial) and boil on a medium rolling boil for 20-30 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 2 - 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 fruit mixture into jars. Cool to room temperature, place lids on jars tightly and store in the fridge.
Nutrition values are estimates for approximately 1 tablespoon of peach marmalade.
- To cut peaches easily and remove pits: I make 8-10 slices around the peach from end to end. Then slip the slices off the pit.
- How to tell if marmalade is done: If you have a candy/fry thermometer, look for a temperature of 210-220F/99-104C. 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.
- 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.
- Add a few sprinkles of cinnamon or a few drops of vanilla if you like when the jam is almost finished cooking.
- If you prefer homemade peach jam, just leave out the orange zest and oranges. Adjust the sweet and tartness to your liking with lemon and sugar.
- Make Ahead: This peach marmalade recipe has no pectin (the lemon acts as a natural pectin) and doesn't use a canning process, so it's not the kind you store in your basement for a year or two. It will, however, keep in the fridge in well sealed containers for 2-3 months.
Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 82mg | Fiber: 1g | Sugar: 14g | Vitamin A: 136IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 1mg