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 Orange Marmalade
- 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
- 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.
- 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.
- 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.
- 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.