This all-natural marmalade isn’t loaded with sugar and pectin powder. The recipe uses the cooked-down juice of green apples as the natural thickening agent, and the flavor of the apples doesn’t interfere with the flavor of the peaches. —Ilona Oppenheim
Granny Smith apples, cut into cubes (leave skin on and include the pits)
Combine the apples and lemon juice in a medium pot. Add 1 quart water. Cover, place over high heat, and boil over high heat for 40 minutes.
Strain the juice through a sieve and discard the pulp. Return the juice to the pot, set over high heat, and boil for 10 minutes.
Add the peaches and honey and cook over high heat for about 20 minutes. To test if the marmalade is done, drop a spoonful onto a plate. As it cools, you can see if it has reached the thick consistency of marmalade. If it is too thin, let it boil down for a few more minutes and then check again.
Pour the marmalade into a jar, let cool and secure the lid. It will keep for about 2 weeks in the refrigerator.