|
| Peach Marmalade
3 cups of peeled & mashed peaches
One 6 ounce can of frozen orange concentrate, thawed
5 cups of sugar
One 6 ounce bottle of Certo
1 1/3 cup of flaked coconut
1/2 cup of slivered almonds
10 maraschino cherries, cut in 1/4ths |
|
Combine the peaches and orange juice concentrate in a very large pan. Stir in sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat and stir in Certo, coconut, almond and cherries at once. Skim off foam with metal spoon. Keep skimming and stirring for 7 minutes. Add 1 teaspoon of butter during 7 minutes. Put in jars and seal or freeze. Peach Marmalade 2
2 pounds (4 c.) peach pulp
1 large or 2 small orange rinds
2 pounds of (4 c.) sugar
Scald and peel peaches. Remove pits, mash to pulp or use food grinder. Grate orange rind, fine side. Combine with sugar and peach pulp for flavor in crock pot. Mix thoroughly. Cook on high. Stir occasionally until mixture gels on spoon, approximately 6 to 7 hours. Do not cover. Yield: 6 (1/2 pint) jars. |
-