Summer ripe peaches, oranges, lemons and sugar are boiled (without pectin) to make this sweet and citrusy Peach Marmalade. Great jam, little effort (4 simple ingredients).
I just can’t get enough of peaches during the short peach season we have in Toronto so I try to use them every way I can – for breakfast, main dishes, sides, appetizers and dessert. This Peach Marmalade recipe is an old one from my mother. She made it when the strawberry jam was starting to run out and peaches were available locally. Back in the day, I wasn’t crazy about the tartness in marmalade. Now I love it. I find the orange and lemon notes tone down the sweetness of the sugar and add depth to the peaches.
The process for making the marmalade jam is similar to our Homemade Strawberry Jam (see below). You do have to peel and slice the peaches, but don’t be intimidated. It’s a snap when you plunge them into a pot of boiling water for 60-90 seconds, then let cold water from the tap run over them. The skin literally falls off, leaving you with smooth, silky peaches ready to slice.
Tailor this recipe to your taste by varying the amount of orange zest and lemon. Just keep tasting and adjusting until you’re happy with the balance. If you prefer a sweeter jam, add the full amount of sugar suggested. I tend to add the lower amount. For chunkier marmalade (my fave), don’t squish the peaches as much. You can also add a few sprinkles of cinnamon or a few drops of vanilla if you like when the jam is almost finished cooking.
In addition to a condiment for toast and scones, try using the Peach Marmalade on ice cream, grilled chicken or pork tenderloin. Here are a few other peach recipes you could try: Savoury Peach Sauce; Savoury Peach Panzanella Salad; and Peach, Chicken and Brie Quesadillas.
Another jam you might like…
Homemade Strawberry Jam Get the recipe