Peach Marmalade

Canning utensils

The Spruce / Diana Rattray

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 56 servings
Yield: 8 1/2-pint jars
Nutrition Facts (per serving)
88 Calories
0g Fat
23g Carbs
0g Protein
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Nutrition Facts
Servings: 56
Amount per serving
Calories 88
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 0g
Vitamin C 10mg 51%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 72mg 2%
*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, oranges, and lemons. By using powdered fruit pectin in our recipe, a stabilizer-gelling agent, the marmalade needs less cooking time and the whole preparation is easier. The results are marvelous every time. But also, by using citrus fruits like oranges and lemons, more pectin is released, helping in the congealing process of the marmalade.

Great on English muffins, biscuits, or a simple toast, our peach marmalade is a tasty addition to cheese platters, goes wonderfully with cooked ham, and is a great base for sweet sauces to accompany pork or turkey.

Use it in cakes, cookies, and croissants, or added it to a pastry bag and fill-up cupcakes. Make bigger batches when peaches are in season and save it for later in the year. Use half-pint Mason jars to preserve it and give it as gifts for friends and family during the holidays.


  • 1 small orange

  • 1 lemon

  • 1/4 cup water

  • 3 pounds peaches

  • 1 (1.75-ounce) package powdered fruit pectin

  • 5 cups sugar

  • 8 half-pint jars and lids

Steps to Make It

Prepare the Jars

  1. Gather the jars and lids.

  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. 

Make the Marmelade

  1. Cut the orange and lemon into quarters and remove seeds.

  2. Cut the orange and lemon quarters crosswise into thin slices.

  3. 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.

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

  5. Fill a large bowl with ice water.

  6. 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.

  7. Once the peaches are warm, use a sharp knife to peel them. Pit them and chop the flesh finely.

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

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

  10. Pour at once into hot sterilized jars and seal.

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

  12. Once it's open, store in the fridge and enjoy.

Pectin Powder Substitute

If you are unable to find pectin powder, have any allergies to its ingredients, or have tried it and dislike its flavor, use one of these powdered pectin substitute agents:

  • Boil 8 quartered apples, peels, and pits in 4 cups of water. Boil for 20 minutes. Remove the fruit and keep the liquid in a simmer until it's well reduced and thick. Add that liquid to your marmalade preparation.
  • Boil the peels of 8 oranges or 16 limes or lemons in 2 cups of water. After 20 minutes, remove the peels and reduce the liquid until it's thick. Add that liquid to your marmalade preparation.
  • Use 1 teaspoon of agar-agar powder per 1 cup of liquid. For this recipe, you might need just 1/2 teaspoon as peaches are very high in pectin, and you're also using limes and oranges.