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Ginger Peach Marmalade
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- #25021
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
ingredients
8 large fresh peaches, pitted and peeled
1/2 cup crystallized ginger, finely chopped
2 large oranges, unpeeled and cut into wedges, seeds removed
1 cup water
1 package (1 3/4 ounce size) powdered pectin
8 cups sugar
directions
Combine the peaches and ginger in a large bowl. Working in small batches, place the mixture in a food processor and pulse until finely chopped. Transfer the mixture to a large nonreactive kettle. Place the oranges in the bowl of a food processor and process until finely chopped. Transfer to the kettle and add the water. Bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally.
Raise the heat and bring to a boil. Stir in the pectin. Bring to a boil again and slowly stir in the sugar. Adjust the heat and simmer, stirring constantly, for 10 minutes. Remove from heat, place a spoonful of jam on a cold plate and refrigerate 10 minutes. If it develops a skin, it is ready. If not, return pot to stove, cook 5 more minutes and test again.
Have ready hot, sterilized 8-ounce jam jars and lids. Pour the hot marmalade into the jars, leaving 1/8 of an inch at the top of the jar. Wipe the rims with a clean, damp towel and screw the lids on tightly. Invert the jars on a clean surface and leave 5 minutes. Turn right side up and cool. Store in a cool, dark place.
added by
carolreu
nutrition data
55 calories, 0 grams fat, 14 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 25, 2011
Excellent but I changed a few thingss. 1 cup of ginger, don't expect a strong ginger taste. To 6 cups of puree (4 of peaches 2 of navel oranges) I added 4 cups of sugar. no water no pectin. 2 tsp lemon juice. Boil for 30-40 min. If you don't like using pectin, like myself this is great and tastes amazing.
July 13, 2010
Great recipe! Made this with home-grown peaches & oranges, but added more ginger and not so much sugar, using 'low-sugar pectin', and it was a big hit with everyone! Getting ready to make more.
June 14, 2009
Waste of good fruit, don't bother. I had to double the ginger, add juice of two lemons and add cider vinegar to give this any flavor. The 8 cups of sugar had to be a missprint, I only used 3. Also added another half package of pectin.
September 23, 2007
Easy recipe and turned out good. I think it will be great as a glaze for ham during the holidays. I agree it could use more of the ginger but it's still tasty.
August 20, 2007
Made this recipe and it was really good. It didn't set as firm as I would like and could use more ginger but overall I would make it again.