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Peach Marmalade

by on October 31, 2009 in Canning October 31, 2009 Canning
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Level: Intermediate

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Description

This is liquid gold in our house. My husband’s grandmother made this for him when he was a little boy, and when she died, my mother-in-law took over. Now it’s my turn.

Ingredients

  • 5 pounds Sugar
  • 5 pounds Peeled, Pitted, Diced Fresh Peaches

Preparation

Combine peaches and sugar in a large stock pot. Let sit for 2 to 3 hours.

When the peaches are all juiced up, heat over a low flame and bring to a boil. Stirring constantly, let peaches cook until almost translucent and syrup is thick.

Pour into sterilized pint-sized jars and seal.

Makes 7 pints.

3 Comments

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dilbertsmom on 6.11.2010

I too am wondering how long your process in the water bath. I’m thinking it’s necessary but would love to make this. Sounds absolutely delish!

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suzeb on 5.31.2010

How long do you process the jars? This recipe will help me use all those peaches my family brings back from the Carolinas every year!

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hisirishgem on 12.10.2009

How long do you process the pint jars for in the water bath?

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