I love peach jam and I love marmalade.
So I often add a touch of orange to my peach jam.  
It adds a bit of zest to the jam and is delicious on toast or fresh buns.
Try adding a slice of Havarti cheese on top.  Yum! 

I used the peach jam recipe included in the package of low-sugar Certo (powdered pectin).
To that recipe, add orange peel prepared in the following way.
  1. Prepare the orange peel:
  2. Using a vegetable peeler, peel strips of peel from one large orange.
  3. Using the edge of a spoon or paring knife, scrape away the white part from the strips of peel.
  4. Place peel in a small saucepan.
  5. Add 1 1/2 cups of water and 1/8 teaspoon baking soda.
  6. Bring to a boil and simmer for 10 minutes.
  7. Drain peel, cool slightly and finely chop.
  8. Add peel to prepared peaches and make the jam as per package instructions.
  9. Pour jam into clean, sterilized jars, top with a hot lid and seal.
  10. Jars should “snap” and then they can be stored in a cool dry place for the winter.

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