Three-Fruit Marmalade Recipe

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Three-Fruit Marmalade Recipe
Three-Fruit Marmalade Recipe photo by Taste of Home
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Three-Fruit Marmalade Recipe

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4 1 1
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I make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. —Lorraine Wright, Grand Forks, British Columbia
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Process: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Process: 10 min.

Ingredients

  • 1 medium orange
  • 2 cups chopped peeled fresh peaches
  • 2 cups chopped peeled fresh pears
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar

Directions

Finely grate peel from orange; peel and section the fruit. Place peel and sections in a Dutch oven. Add peaches and pears. Stir in pectin. Bring to a boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 8 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Three-Fruit Marmalade in Country Woman August/September 2011, p48

Nutritional Facts

2 tablespoons: 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.

  • 1 medium orange
  • 2 cups chopped peeled fresh peaches
  • 2 cups chopped peeled fresh pears
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5 cups sugar
  1. Finely grate peel from orange; peel and section the fruit. Place peel and sections in a Dutch oven. Add peaches and pears. Stir in pectin. Bring to a boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  2. Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 8 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Three-Fruit Marmalade in Country Woman August/September 2011, p48

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honeybr User ID: 151770 232496
Reviewed Sep. 8, 2015

"Was quite sweet. I would reduce sugar next time. Mostly tasted of orange.

Only got 6 half pints instead of 8."

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