Peach Orange Marmalade

Peach Marmalade
Peach Marmalade

Made without pectin, this delicious Peach Orange Marmalade, combines peaches, oranges and maraschino cherries.

I like marmalade, if I’m in the mood for tart. Sometimes though, I would just like a bit more sweet (Ok, honestly … it’s more often than sometimes :) That’s what makes this Peach jam such a perfect preserve. It has all the things I like about marmalade, with a bit of added sweetness (and flavour) from the peaches. Add in some maraschino cherries/juice and you have one darned delicious jam.

I grew up eating this marmalade. My Mom made it every summer. She made lots of jams, but this was always my favourite. It’s unbeatable on warm buttered toast or scones. It’s fabulous on vanilla ice cream (and even comes with a built-in cherry to put on top!) And of course, it’s a natural to use in my Peach Flip sweet bread.

Here is my version of Peach Marmalade. It is made without commercial pectin, so it’s a bit on the loose side, but that’s what makes it great as an ice cream topping. That, and the maraschino cherries! If you prefer, you can dice the maraschino cherries so they are more suitable for use on toast. I love adding whole or halved ones because it looks so pretty in the jar or on top of ice cream, and given the choice, I’ll always choose pretty over practical :)

This recipe will make about 4 cups of jam.

Peach Marmalade

Peach Orange Marmalade

Course: Preserves
Cuisine: American, Canadian
Keyword: peach and orange jam, peach jame with cherries
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 cups
Energy: 952 kcal
Author: Jennifer Maloney
A beautiful and delicious way to preserve summer peaches. The added orange and maraschino cherries and juice create a flavour profile like marmalade, only sweeter. Great on toast or try it on top of vanilla ice cream!
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Ingredients

  • 1 large naval orange
  • 1/2 cup water
  • 4 1/2 cups white sugar
  • 4 cups peaches peeled and chopped (for a smoother jam) or sliced (for a chunkier jam)
  • 1/3 cup maraschino cherry juice
  • Whole maraschino cherries

Instructions

  1. Cut the whole naval orange (skin and all, but removing any seeds) into about 8 pieces and pop into a food processor. Process until reduced to smaller pieces (as chunky or fine as you like.) Place into a large, heavy bottom pot (5-quart size is perfect). Add the 1/2 cup of water and set over medium heat on the stove top. Bring to a simmer, stirring occasionally. Reduce heat to low and simmer until the peel is tender, about 20 minutes.
  2. To the same pot, add the sugar, prepared peaches and maraschino cherry juice. Stir the mixture thoroughly. Increase heat to medium and continue stirring regularly until the sugar is melted and the mixture comes to a boil.
  3. Cook uncovered, at a good simmer (medium heat), until the marmalade thickens and the peaches are translucent, about 30 minutes or until it reaches 220° F. **Warning: Stir very frequently, especially near the end of the cooking time, as it can scorch if left without stirring for too long.
  4. Remove from heat and ladle into prepared jars, leaving about inch of headspace. Place 2-4 (depending on the size of jars you are using) whole maraschino cherries into the jars, using a spoon to push them down into the jam. If necessary, top up jars with additional jam to within 1/4 inch of top. Cover with lids and rings. Process in a hot water bath for 10 minutes or alternately, refrigerate to use within 3-4 weeks.
 

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14 Comments



  • Your recipe is almost the same as my Mom’s. She diced the cherries so you got bits in every bite and grated the orange rind. My Mom made it every summer and we would share summer memories during many a winter snow storm with the jam on homemade toast. My children have also been raised on this as I bought property that had a peach tree! My children would pick the peaches and swing in the tree then help make it. There is something satisfying about canning your own peaches.
    Third generation making it again this morning in my kitchen on the beach surrounded by fog.
    Great recipe.

    • Hi Patricia and enjoyed hearing your memories of this jam. And yes, it was a ray of Summer sunshine all winter long :) Thanks!

    • I think it would be fine if they are a little hard. They will soften as they cook and the flavour will still be there.

  • I have been looking for this recipe for years!!! My mother used to make this every year. She called it Heavenly Hash. I think it was my dad’s favourite or all of her homemade jams! It was always like a taste of summer sunshine on cold winter days. As both mom and dad are gone now, I plan on making this in their honour and enjoy that wonderful taste from years ago. Thanks so much for posting it to my “fellow” Ontarian…lol!!

    • So glad you found it, Colleen. I have fond memories of this jam, too and would always look forward to peach season as I knew there would be a new batch of this in the pantry. Enjoy!

  • I never like marmalade as a kid but I love it now as an adult. This peach marmalade sounds like the perfect way to use up some of those extra peaches I have laying around!

  • Thanks Sophie. I’m a huge maraschino cherry fan and so is everyone in my family. In fact, I have to hide them at the back of the fridge or they will disappear. That would be cool if they came from your coop!

    Hope you try this jam. If you like marmalade, you’ll love this.

  • [Girl, a totally amazing recipe with maraschino cherries, I love it! I like to share recipes like this that I come across with our CEO because he gets pumped about new applications for our cherries ;) I wonder if the cherries you bought came from our co-op??]

    This sounds absolutely delicious! I was just thinking that if I could reduce or jammy-up some beautiful summer peaches, it might be nice swirled into homemade ricotta with some crackers for dipping. Hello, this is perfect! Love that you shared a childhood food memory with us :)

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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