Nectarines add an interesting touch to orange marmalade. Firm peaches are easily substituted for the nectarines. It makes a nice gift from the kitchen.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 3 medium-size thin-skinned oranges, washed
- 3 pounds nectarines (may substitute firm peaches)
- 4-1/2 cups (2-1/4 pounds) sugar
Preparation:
Remove and discard the peel and pith from 1-1/2 of the oranges. Chop the peeled and unpeeled oranges into 1-inch chunks and remove any seeds. Place in the bowl of a food processor and pulse until finely chopped (about the consistency of ground beef). Pour into a heavy stockpot.
Blanch nectarines by plunging into boiling water for 30 seconds. Remove with a slotted spoon. Peel, cut in half, remove pits, and coarsely chop. Add to the food processor and process until finely-chopped. Combine with the oranges in the stockpot. (You should have about 4-1/2 cups total.)
Stir in sugar and slowly bring to a boil. Boil at a fast rate, uncovered, for 30 minutes, stirring often. Skim off any foam with a metal spoon. Pour marmalade into hot, sterilized jars and seal.
To seal: Fill to within 1/4-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. Seal with self-sealing lids, and process 5 minutes in a boiling-water canner. Correct process time at higher elevations by adding 1 additional minute per 1000 ft. above sea level. If unsterile jars are used, the jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels.
Yield: 4 half-pints
Note: You may use a meat grinder to process the fruit instead of a food processor.
Blanch nectarines by plunging into boiling water for 30 seconds. Remove with a slotted spoon. Peel, cut in half, remove pits, and coarsely chop. Add to the food processor and process until finely-chopped. Combine with the oranges in the stockpot. (You should have about 4-1/2 cups total.)
Stir in sugar and slowly bring to a boil. Boil at a fast rate, uncovered, for 30 minutes, stirring often. Skim off any foam with a metal spoon. Pour marmalade into hot, sterilized jars and seal.
To seal: Fill to within 1/4-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. Seal with self-sealing lids, and process 5 minutes in a boiling-water canner. Correct process time at higher elevations by adding 1 additional minute per 1000 ft. above sea level. If unsterile jars are used, the jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels.
Yield: 4 half-pints
Note: You may use a meat grinder to process the fruit instead of a food processor.
