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Here is another one based upon a recipe found in Oded Schwartz’s Preserving (DK Publishing, 1996). I had a hard time waiting the month called for in the recipe, because it was SO good right out of the pan.

  • Peach Marmalade
  • Yield: 2 pints
  • 2-1/2 lb. firm, just ripe, peaches
  • 4 cups sugar
  • Juice of 2 lemons

Peel peaches, remove pits, and cut into thick slices. Put the peach slices in a LARGE saucepan and stir in sugar and lemon juice. Mix well. Cover the pan and let stand for 2-3 hours.

Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes, or until the peaches are just soft.

Return to a boil and boil rapidly, stirring frequently for 20-25 minutes, or until jelling point is reached (220 degrees F on a candy thermometer). Remove pan from heat and skim off foam. Ladle into jars.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). If the fruit is floating, shake the jars to redistribute. It’s okay to do this several times over a few hours. Turn the jars right side up and let cool completely before marking and storing. This makes a soft-set marmalade that is ready to eat in about one month, but improves with age.