Peach Marmalade
Author Notes: 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
Makes: 1 cup
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6
Granny Smith apples, cut into cubes (leave skin on and include the pits)
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1/2
lemon, juiced
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6
ripe peaches, peeled and cut into quarters
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1/3
cup honey
- 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.
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