Peaches and summer make the perfect pair. This popular and versatile fruit is usually eaten raw in the summer, but its flavor is also great mixed into numerous dishes and makes a great marmalade.
Peaches have been grown in Italy since the Middle Ages and today in Italy people love to spread marmalade made from the fruit on bread for a simple, fast breakfast. Although it is normally associated with breakfast or snacks, Peach marmalade is also great as a sauce for chicken or pork dishes, and of course in desserts.
The peak of peach season is quickly approaching, but even when they are not in season, you can store your peach marmalade for several months. So, using the recipe below, take those ripe summer peaches and turn them into a sweet, satisfying spread that you can enjoy even when the temperatures have dropped.
Peach Marmalade
When making this recipe try to select high quality ripe peaches.
3 pounds peaches
4 cups sugar
Wash and dry the peaches well. Peel them, cut them in 1⁄2, discard the pits and roughly chop the fruit. Place them in a large saucepan over medium heat. Cook until the fruit softens, about 10 minutes, stirring often with a wooden spoon so it does not burn. Add the sugar and continue to cook, stirring, until the sugar dissolves and the fruit cooks down, about 25 minutes.
Raise the heat and bring the mixture to a rolling boil (the bubbles should be so strong that if you stir them with a spoon they will not dissipate.) Using a candy thermometer, test the temperature several times until the mixture reaches 220°, or the jelling point. (You can also check for jelling by placing a spoonful of the mixture on a chilled plate. Place the plate in the refrigerator for 3 minutes, and check to see if it has set.) If the mixture has not jelled, place it back over high heat, return to a boil, then check again. Remove from the heat and use a spoon to skim off the foam and impurities that have risen to the top.
While still hot, pour the marmalade through a funnel into jars that have been sterilized according to the manufacturer’s instructions, leaving 1⁄4-inch of headspace. Seal the jars and process them for 10 minutes in boiling water according to the manufacturer’s instructions. Allow the jars to cool to room temperature, then store them in the refrigerator or in a cool, dark place for up to 6 months. Makes about 6 1⁄2-pint jars
- If you aren’t a fan of marmalade or just want another way to use your peaches, check out this peach-lambrusco mousse recipe
- Need to cool off this summer and tired of the same old ice cream? Why not try some granita? Click here to learn all about this icy Italian treat.