Peach Marmalade

Peach Marmalade
  • 1.1kg (2½ lb) sliced peaches
  • 100g (3½oz) sugar
  • 30ml (2 tablespoons) lemon juice
  • 30ml (2 tablespoons) apricot brandy
  • 30ml (2 tablespoons) orange zest
  • 1 pinch of salt
  1. If using fresh peaches, quarter or slice them, removing the stones.
  2. If using canned peaches in syrup, weigh 1.1kg (2½lb) of slices without syrup, and then add the syrup to the mix.
  3. Place all the ingredients in a large pan (not aluminium) and bring to the boil over a medium heat.
  4. Stir frequently to ensure the mix does not burn and that the sugar is all dissolved.
  5. Once the fruits are giving up their juice allow the mix to simmer, and continue to cook until the fruits are tender and soft.
  6. After about an hour the fruits should be very soft and the mixture thickened and at setting point.
  7. Taste - remember it is very hot straight from the pan! - and add a little more sugar if necessary.
  8. Transfer the marmalade to hot sterilised jars and seal well.

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