Classic Peach Marmalade

Put the oranges through the mediuim blade of a grinder, or slice very finely and cut the slices in eighths. Remove seeds before grinding or after slicing. Place in a small saucepan with the water, cover and simmer over low heat until the peel is tender, about 20-30 minutes.

Place the peel mixture, sugar and peaches in a large preserving kettle. Drain the cherry juice into the kettle. Cut the cherries into quarters and reserve. Stir the mixture thoroughly.

Place over high heat, bring to the boil, reduce the heat and cook uncovered, at a good simmer, until the marmalade thickens, and the peaches are translucent.

This takes about 1 hour. Stir very frequently, especially near the end of the cooking time. Add the cherries and almonds and cook for 5 minutes.

Using sterilized metal funnel and measure, pour into hot sterilized canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with hot lids; screw on bands fingertip tight. Process in boiling water canner for 10 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

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