Peach-Ginger Marmalade 1 lemon - (4 to 5 oz)
1/2 cup sugar
1/4 cup water
1/4 cup minced fresh ginger
2 cups finely-chopped peeled firm ripe peaches
2 jars orange marmalade - (18 oz ea)
Rinse and thinly slice lemon, discarding end slices and seeds; coarsely chop lemon. In a 5- to 6-quart pan, combine pieces and juice with sugar, water, and minced ginger. Boil over high heat, stirring often to prevent scorching, until liquid is almost gone, about 5 minutes.
Remove from heat and add peaches and orange marmalade; set unwashed empty jars and lids aside. Return pan to high heat and stir until marmalade is melted. Boil, stirring often, until marmalade is firm enough (Test For Firmness: Lift a spoonful of the boiling jam or marmalade from pan; tilt the spoon and pour jam back into pan. When two distinct drops form on the spoon edge and then flow over together, the mixture will be thick enough to spread when cool.), about 15 minutes.
To seal: When the preserves meet the firmness test, remove from heat and ladle hot mixture into unwashed jars to within 1/4-inch of rims; pour any extra preserves into a small bowl or jar. Wipe jar rims clean and screw lids snugly into place. Let stand until cool, about 6 hours.
To store: Serve unsealed preserves warm or cool; chill airtight up to several months or until any mold develops (if it does, spoon it off, but discard jam if moldy flavor is pervasive). Chill sealed jars up to 1 year.
This recipe yields about 4 cups.
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