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Ging Peach Marmalade

A home-style Ging Peach Marmalade made with Water, Powdered Pectin, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 3/4 oz
• 8 cup

Method (preview)

1. 1

   Combine the peaches and ginger in a large bowl.

2. 2

   Working in small batches, place the mixture in a food processor and pulse until finely chopped.

3. 3

   Transfer the mixture to a large nonreactive kettle.

4. 4

   Place the oranges in the bowl of a food processor and process until finely chopped.

5. 5

   Transfer to the kettle and add the water.

6. 6

   Bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally.

7. 7

   Raise the heat and bring to a boil.

8. 8

   Stir in the pectin.

9. 9

   Bring to a boil again and slowly stir in the sugar.

10. 10

    Adjust the heat and simmer, stirring constantly, for 10 minutes.

11. 11

    Remove from heat, place a spoonful of jam on a cold plate and refrigerate 10 minutes.

12. 12

    If it develops a skin, it is ready. If not, return pot to stove, cook 5 more minutes and test again.

13. 13

    Have ready 8 hot, sterilized 8-ounce jam jars and lids.

14. 14

    Pour the hot marmalade into the jars, leaving 1/8 of an inch at the top of the jar.

15. 15

    Invert the jars on a clean surface and leave 5 minutes.

16. 16

    Turn right side up and cool. Store in a cool, dark place. Yield

17. 17

    About 8 8-ounce jars.