Thursday, November 10, 2016

We Be Jammin'... Gingered Peach Marmalade

Gingered Peach Marmalade
Found on sbcanning

4 cups peaches, pitted and peeled 

4 T. crystallized ginger finely chopped 

2 large oranges, 

Rind of the two oranges 

2 T. bottled lemon juice 

3 cups sugar

With a vegetable peeler remove the rind from the oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside. Cut the white part of the orange or pith away from the flesh of the orange. Cut the orange into a small dice and in a dutch oven or stainless steel pot combine the oranges and rind. Heat on medium until mixture is simmering. Cook at a simmer for 5 more minutes to soften the rind.

Combine the peaches, ginger, and sugar into the pot and bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally. Continue at a boil and continue to stir testing for the gel point. (see gel point description). Once you have reach the gel point turn off the heat.

Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar. Wipe the rims with a clean, damp towel and screw the lids on tightly. Process in a waterbath for 10 minutes at a full boil.

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