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Add a photoOver time I have tweaked this recipe and have looked forward to making a batch whenever golden ripe peaches are in season - and that would be now! I don't always use commercial pectin for sweet spreads, and this is an example of one such recipe. There is some natural pectin in peaches if not over-ripe, and the addition of orange rind with the pith add sufficient pectin to gel. Expect a smaller yield than jams cooked with commercial pectin, as longer cooking reduces volume, but you'll love the true fruit flavors of sweet spreads cooked the "old-fashioned" way. If you want to make a half batch it will reduce the standing and stirring time, but I don't recommend doubling the recipe. The recipe below makes about 7 half pints, and each half pint will provide 16 delicious tablespoons of marmalade!
Ingredientes
- 1 orange, seeded then chopped with rind and pith intact (lazy me, I ground this in my counter top KitchenAid grinder attachment)
- 3 pounds ripe peaches, peeled, pitted and chopped or ground
- 2 tablespoons fresh ginger, peeled and grated or minced
- 5 to 6 cups sugar (depending on sweetness desired; you can start with 5, after it cooks a few minutes taste it and decide if it needs more sugar)
Direcciones
- Place fruits (orange, peaches, ginger) prepared as indicated above in large jam pot (I used a 12-quart stainless steel kettle to protect from bubbling splashes).
- Stir in sugar and place over medium to medium-high heat.
- Cook, stirring occasionally at first, then frequently as mixture begins to boil to prevent scorching.
- Continue to boil stirring constantly, adjusting heat or flame as needed to maintain a constant boil, until mixture becomes thick, and the color intensifies and becomes jewel-tone. Use the "spoon" or "sheet" test for jelly making to help determine doneness. The National Center for Home Preservation has a great explanation and drawings of this at: http://www.uga.edu/nchfp/how/can_07/jelly_point.html. The cooking process for a batch this size can easily take 30 or more minutes after it begins to boil - so be patient!
- Remove from heat and skim foam off top if any.
- Ladle into hot sterilized half pint jars, leaving a 1/4 inch headspace and seal. Any leftover can be refrigerated.
- Place jars in boiling water bath and boil 10 minutes (sea level - adjust for altitude as necessary.)
- Remove jars and allow to cool on padded surface away from drafts and undisturbed for 12 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 112 servings | |
| Calories 43 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 10.95g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 10.79g | 7% |
| Protein 0.11g | 0% |
