Peach marmalade variations

Peaches are amazing and very tasty. If you have your own than you know what we are talking about. Home-grown peaches are hundred times better than those you buy in supermarkets. Home-grown peaches are juicy, fragrant and sweet. But what about if you cannot eat all of them right away? Fortunately, you can process and preserve peaches in various ways and the most common and popular way is to make delicious marmalades or jams. Here are few variations of the classic recipe.

Peach marmalade with orange

You will need:

• 1 kg of peaches,
• 1 orange,
• juice from half a lemon,
• 3 cups of granulated sugar,
• 1 teaspoon of vanilla extract (or vanilla bean),
• 10 maraschino cherries.

Cut peaches in half and remove the stones. Wash the orange well and cut in half. Slice the both halves, including the peel, as thinly as possible. Now, cut maraschino cherries in halves and place them on a paper towel to drain dripping juice. Place oranges and peaches in a large saucepan and add lemon juice. Weigh the mixture. Add as much sugar as the weight of the fruit (if you have 750g of fruit, add 750g of sugar). Cook for about 15 minutes and then puree it (use a hand blender). Cook for another 15 minutes. It should have the proper thickness now. If you are satisfied with the thickness pour it into glasses, seal and turn upside down.

Photo: Pixabay

Peach jam with cinnamon

Ingredients:

• 600 g peaches,
• 2 tablespoons of lemon juice,
• 50 g pectin,
• ½ teaspoon of butter,
• 1 kg of granulated sugar,
• ¼ teaspoon of ground cinnamon.

Cut peaches in half and remove the stones. Add lemon juice, pectin and stir well. Add butter now. This prevents foaming. Bring to boil while stirring regularly. Add sugar and stir well until the sugar dissolves. Bring to boil again and cook for 1 minute. Now, set the pot aside. If you see any foam, skim it off. Finally, add the cinnamon and stir. Pour into glasses, seal and turn upside down.

Peach jam with chocolate

Ingredients:

• 1 kg of peaches,
• 500 g of sugar,
• 100 g of cocoa powder (the best quality possible),
• 5 tablespoons of chocolate liqueur.

Cut peaches into small cubes. Remove the stones of course. Add sugar and chocolate liqueur and let it sit overnight. Boil for 20 minutes on low heat the next day. Add the cocoa powder slowly in small batches. Boil for another 5 minutes and blend the mixture well. Let it sit overnight again. The next day, boil it for 15 minutes, fill glasses with the mixture, seal glasses well and turn upside down and you are done.

Source:

https://www.seasonsandsuppers.ca/peach-marmalade/

https://www.food.com/recipe/cinnamon-peach-jam-water-bath-247387

Preview photo: Pixabay