Peach And Orange Marmalade - cooking recipe

Ingredients

3 oranges
1 lemon
water (see recipe)
6 peaches
sugar (see recipe)

Preparation

Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter.
Finely shred the orange and lemon peel, put into another bowl; add the seed bag.
Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel.
Leave orange-lemon peels & liquid sit overnight.
Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender).
Halve the peaches, discard pits; chop into small coarse chunks; add to sauce-pan and simmer for 10-15 minutes (peaches should be soft).
Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar.
Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level).
Remove pan from heat, skim foam; spoon marmalade into hot jars; seal with two-part lids; process in a boiling-water bath for 15 minutes (for sea level).
Label, store jars in cool-dark place.