Free Cooking Recipes

A Canadian favorite. for generations. It is sometimes called jam and sometimes conserve. Whatever the name, its constant features are oranges and peaches.
3 oranges
9 cups sugar
8 cups peeled, pitted, finely chopped peaches
1 cup slivered, blanched almonds

Directions:

1. Slice the oranges very finely and cut each slice into eight, removing the seeds. Put the pieces in a saucepan with 1 cup water; cover and simmer over a low heat until the peel is tender (about 20 minutes).
2. Empty the saucepan into a large preserving pan and add the sugar and peaches. Stir thoroughly.
   Place over high heat, bring to the boil, reduce the heat and cook uncovered, at a good simmer, until the marmalade thickens, and the peaches are translucent. This takes about an hour. Stir often. About five minutes before the end, add the almonds.
3. Put in jars as usual. If you use 1 cup jars, you should have a dozen of them.
   Many Canadian cooks add quartered maraschino cherries to the marmalade. These are stirred in after the almonds at the end of the cooking time.