Peach-orange Marmalade


Quantity: 6 or 7 half-pints

Jar size: Half-pints or pints


5 cups finely chopped or ground peaches (about 4 pounds peaches)

1 cup finely chopped or ground oranges(about 2 medium-size oranges)

Peel of 1 orange, shredded very fine

2 tablespoons lemon juice

6 cups sugar


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

2. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Finely chop or grind the peaches. Remove peel, white portion, and seeds from oranges. Finely chop or grind the pulp.

3. Measure the prepared fruit into a kettle. Add remaining ingredients and stir well.

4. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water, or until the mixture thickens.

5. Remove from heat; skim off any foam.

6. Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


 Half-pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation