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Peach Marmalade on english muffins on plate with cup of jam, coffee and jar of jam in background ff
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4.55 from 40 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Jams and Spreads
Cuisine: American, Vegetarian
Servings (change as needed): 48 tbsp (or 3 cups)
Author: Cheryl

Ingredients

  • 4 pound 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

Instructions

  • 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 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.
  • COOK 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 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 into jars. Cool, then cover tightly and store in the fridge.

Notes

  1. 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.  
  2. How to tell if 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. 
  3. Make Ahead: This peach marmalade recipe has no 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
 
 
Nutrition values are estimates for approximately 1 tablespoon of peach marmalade. 
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