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Ingredients
- 1 x lemon - (4 to 5 ounce)
- 1/2 c. sugar
- 1/4 c. water
- 1/4 c. chopped fresh ginger
- 2 c. finely-minced peeled hard ripe peaches
- 2 jar orange marmalade - (18 ounce ea)
Directions
- Rinse and thinly slice lemon, discarding end slices and seeds; coarsely chop lemon. In a 5- to 6-qt pan, combine pcs and juice with sugar, water, and chopped ginger. Boil over high heat, stirring often to prevent scorching, till liquid is almost gone, about 5 min.
- Remove from heat and add in peaches and orange marmalade; set unwashed empty jars and lids aside. Return pan to high heat and stir till marmalade is melted. Boil, stirring often, till marmalade is hard sufficient (Test For Firmness: Lift a spoonful of the boiling jam or possibly marmalade from pan; tilt the spoon and pour jam back into pan. When two distinct drops form on the spoon edge and then flow over together, the mix will be thick sufficient to spread when cold.), about 15 min.
- To seal: When the preserves meet the firmness test, remove from heat and ladle warm mix into unwashed jars to within 1/4-inch of rims; pour any extra preserves into a small bowl or possibly jar. Wipe jar rims clean and screw lids snugly into place. Let stand till cold, about 6 hrs.
- To store: Serve unsealed preserves hot or possibly cold; refrigerateairtight up to several months or possibly till any mold develops (if it does, spoon it off, but throw away jam if moldy flavor is pervasive). Refrigeratesealed jars up to 1 year.
- This recipe yields about 4 c..
- Yield: 4 half-pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 535g | |
| Calories 598 | |
| Calories from Fat 8 | 1% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 709mg | 20% |
| Total Carbs 153.58g | 41% |
| Dietary Fiber 5.9g | 20% |
| Sugars 142.67g | 95% |
| Protein 3.52g | 6% |
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