Thursday, August 16, 2007

Peach Lemon Marmalade


8C pureed peaches
2C Moscato wine
6C sugar
5 Lemons
1t vanilla paste
1 package Sure Jell pectin


Add pureed peaches to the wine and the juice of 2 lemons, boil down for an hour over medium low heat. Skin and peel all 5 lemons, removing the fruit or in the case of the squeezed lemons, the membranes; then boil the rinds in water for 30 minutes, drain and cut into very thin slices.

Add the sugar and lemon rind to the pot, stir until sugar is fully mixed into the jam, add the lemon pulp and boil down by 1/5th. Add pectin, boil another minute. Turn off heat and fill sterilized jars, then steam them for 20 minutes.

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