“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”
– Wolfgang Puck
Even though it’s October, you can still pick up some delicious peaches at the farmers market- or worse casa scenario, the grocery store. Farmers markets generally are open through the end of October, and some move indoors for the colder winter months, while others like Detroit Eastern Market & the Ann Arbor Farmers Market are open outdoors year round! I encourage all of you to support your local farmers throughout the cold months as well… after all, they keep coming for all of us!
My grandmother & mother were incredible cooks. I have always hoped my children would enjoy my cooking & baking as much as I did theirs… they say they do. Every summer and throughout the fall they would begin making their jams, jellies, & marmalades. I loved to sit on a stool and watch them make the magic happen. This is one of my favorite recipes, and I’m so happy to share it with all of you!
Our Favorite Recipes
Ingredients:
12 cups sliced, peeled peaches
This is about 4 pounds fresh peaches or about 10-12 medium peaches
1 cup orange slices, plus zest. About 1 large orange
2-3 cups sugar- more or less depending on how sweet you like your marmalades or jams.
2 TBSP Lemon juice
Yields approximately 6 cups of finished marmalade.
What you’ll need to prepare this recipe:
Large stock pot
Potato masher or dough blender
Jar filler
Zester
Ladle
Large bowl
6- half pint canning jars or freezer containers
Did you know: Jam is a fruit spread that includes crushed fruits cut into pieces, while jelly is a clear fruit spread made out of firmed fruit or vegetable juice. Marmalade, on the other hand, is usually made out of citrus fruits and their peel, which are boiled with water and sugar.
1. First wash your peaches in a clean sink of cold water; using your hands rub as much of the fuzz off as you can; place on a dry dish towel.
2. Peel your peaches with a sharp paring knife; cut each in half and remove the pit; slice each half in 4 pieces.
3. Using a zester, zest the orange and set aside; now peal your orange, discarding any white membrane. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. You should have about 1 cup.
4. Place sliced peaches, fresh lemon juice, oranges with zest and sugar in a large pot.
5. Using a potato masher, begin pressing the mixture until desired consistency. I like to leave some chunks.
6. On medium heat, bring mixture to a low boil for 20-30 minutes. Cooking time will depend on how thick you prefer your marmalade; Your marmalade is ready when it runs off a spoon slowly.
7. Using a jar filler, ladle your marmalade into ½ pint jars, or spoon into freezer containers.
You can freeze these for up to a year or refrigerate for up to 2 months.
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Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!
Happy day,
Jean
For Dragonflies And Me 