Saturday, August 27, 2011

Citrus and Peach Marmalade

Every summer I prepare this recipe when summer peaches are plentiful. We slather it over warm, buttered slices of homemade bread and place dollops of it over vanilla ice cream. It makes a really memorable peanut butter and jelly sandwich as well!

I'm hoping it works in a filling for a cake I'm designing for a catering client who is getting married next week.  So stay tuned, I'll let you know the results of the cake.

Citrus and Peach Marmalade

Helpful to know: The mixture must be prepared a day in advance. 

2  oranges, unpeeled and quartered
½ lemon, unpeeled
6 medium peaches, peeled and chopped
3½ cups sugar

Place oranges and lemon in food processor, and pulse until mixture is chopped. Transfer orange/lemon mixture to a large container and add peaches and sugar, mix well. Refrigerate overnight. 

The following day ... 

Transfer mixture to a large saucepan and allow to come to room temperature, about 2 hours. Bring mixture to a boil, reduce heat slightly and boil gently (mixture should be "dancing") for 20 minutes, stirring frequently. Allow mixture to cool before transferring to a glass container to accommodate. Once fully cooled, refrigerate. Yield: About five cups.