Adapted from Ideals Family Cookbook · Patty Doarn
Peach-Orange Marmalade
Ingredients
- 12 large or 15 small peaches, peeled and cut into small pieces
- 1 whole orange, including rind
- 1 medium-sized jar maraschino cherries (jar size not specified)
- Sugar: 1 cup for every 1 cup of prepared fruit mixture
Directions
- Peel and dice the peaches.
- Finely chop or grind the whole orange, including the rind, and the maraschino cherries.
- Combine the peaches, orange and cherries, then measure the total fruit mixture by volume.
- For every cup of fruit mixture, add one cup of sugar and mix well.
- Cook gently for approximately 1 hour, stirring frequently to prevent scorching, until the mixture has thickened.
- Spoon into clean, heat-safe containers. Cool promptly, cover and refrigerate; this adaptation is not shelf-stable canned marmalade.
Blue-ribbon family history
“Peach-Orange Marmalade,” contributed by Patty Doarn to the Ideals Family Cookbook, was described as an old family recipe usually made by her grandmother. Patty wrote that the marmalade disappeared quickly and that it was a blue-ribbon winner at their county fair year after year. The cookbook estimates a yield of about nine jars, but it does not specify jar size.
Ingredients and adaptation
The source gives 12 large or 15 small peaches, one whole orange including rind, one medium jar of maraschino cherries, and equal volumes of sugar and fruit mixture. The cherries’ jar size is not recorded; the sugar quantity depends on the volume of prepared fruit. This version retains the proportions and one-hour cooking method, with modern clarity about measuring before adding sugar.
Safe storage
The original simply directs the cook to spoon marmalade into jars. It does not supply a validated water-bath canning method, acidity specification, or processing time. This published adaptation is refrigerator marmalade only. Use a separately tested marmalade canning recipe for shelf-stable storage, rather than inventing processing instructions for this family formula.