Peach Marmalade

Canning utensils

Diana Rattray

  • Total: 55 mins
  • Prep: 25 mins
  • Cook: 30 mins
  • Yield: About 56 servings
Nutritional Guidelines (per serving)
84 Calories
0g Fat
21g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: About 56 servings
Amount per serving
Calories 84
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 2%
Protein 1g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This peach marmalade is a sweet and delicious mixture of fresh peaches, an orange, and a lemon. It's easy to make and tastes wonderful on an English muffin or biscuit.

Powdered fruit pectin makes the marmalade a quick and foolproof preparation.


  • 1 small orange
  • 1 lemon
  • 1/4 cup water
  • 3 pounds peaches
  • 1 package (1 3/4 ounces) powdered fruit pectin
  • 5 cups sugar

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a boiling water bath canner. 

  3. Sterilize 8 half-pint jars and lids. Keep them in the hot water until needed.

  4. Prepare the jars for the canning process. 

  5. Cut the orange and lemon into quarters; remove seeds. Cut the orange and lemon quarters crosswise into thin slices.

  6. In a medium saucepan, combine orange and lemon slices and water. Cover and simmer the orange and lemon mixture over low heat for 20 minutes.

  7. Bring a large pot of water to a boil.

  8. Fill a large bowl with ice water.

  9. Drop the peaches into the boiling water for about 15 seconds, or until you see the peels splitting. With a slotted spoon, transfer the peaches to the ice water to stop the cooking.

  10. Use a sharp knife to peel the peaches. Pit them and chop them finely.

  11. In an 8- to 10-quart stockpot or Dutch oven, combine orange and lemon mixture and chopped peaches.

  12. Stir pectin into fruit mixture and bring mixture to full rolling boil. Stir in sugar and once again bring to a full rolling boil, stirring constantly. Continue the full boil, uncovered, for 1 minute. Remove from heat; quickly skim off foam.

  13. Pour at once into hot sterilized jars; seal.

  14. Process in a boiling water bath canner for 5 minutes. 

Makes 7 or 8 half-pints.