4 cups Below Zero sliced peaches (thawed and drained)
1 lemon, zest and juice
4 cups granulated sugar
1 package (1.75 oz or 49 g) fruit pectin
1/2 teaspoon butter
Preparation
In a blender or food processor, pulse the thawed peach slices until you achieve a chunky puree. You can adjust the consistency based on your preference.
In a large, heavy-bottomed pot, combine the peach puree, lemon zest, and lemon juice. In a separate bowl, mix the fruit pectin with about 1/4 cup of the measured sugar.
Add the fruit pectin mixture to the pot with the peach puree, stirring well to combine.
Place the pot on the stove over medium heat and bring the mixture to a boil, stirring frequently. Once the mixture is boiling, add the remaining sugar gradually, stirring continuously to dissolve the sugar.
Add the optional 1/2 teaspoon of butter to help reduce foaming. Continue to cook the mixture, stirring often, until it reaches a rolling boil that cannot be stirred down.
Allow the mixture to boil for 1-2 minutes, then perform a gel test. Place a small amount of the marmalade on a chilled plate and let it sit for a minute. Run your finger through it, and if it wrinkles and has a jam-like consistency, it’s ready. If not, continue boiling for another minute and retest.
Once the marmalade reaches the desired consistency, remove it from heat. Ladle the hot marmalade into sterilized jars. Store in the fridge for up to 4 weeks.
