Peach Marmalade


Recipe provided by Chef Crusco Catering in Austin, Texas.


  • About 10 Fredericksburg Canned Peaches – cut into 1 inch chunks
  • 1 Large Navel Orange – Zest and flesh
  • 2 1/2 cups Sugar
  • 2 Tbsp. Lemon juice


  1. Zest the orange, then peel cutting the inside flesh into small pieces.
  2. Place peaches, zest, oranges, sugar and lemon juice in a large pot. Squish the mixture with a potato masher or better yet use your hands. (leave as chunky or as smooth as you want it).
  3. Heat mixture to medium high and bring to a boil. Lower heat to about medium and boil on a medium rolling boil for 15-20 minutes (keep stirring to prevent scorching on the bottom).
  4. Taste and adjust flavors as needed (i.e., add a bit more lemon juice or sugar as you like). The Marmalade is done when it coats and leaves a trail on the back of a spoon.
  5. Once somewhat cool, pour the marmalade into jars that have been run through the dishwasher or washed in very hot water.
  6. Cool, then cover tightly and store in the fridge. Use for cakes, pastry and whipped creams, or simply enjoy with some homemade buttery biscuits (pictured)!