Reviewed: Aug. 19, 2008

Too syrupy? Once fruit is transparent (ready), transfer it with a slotted spoon to another bowl. Simmer on LOW, the syrup until thickened to your preference. Place fruit back in, stir and bring to proper heat and then place in jars. This goes for any jam/preserve recipe.

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Reviewer:

Krista

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Reviewed: Aug. 22, 2007

Though others have raved about it mine did not come out well. It tastes completely orange with no hint of peach at all. I made sure that it was 4 cups worth of peaches like a previous poster said. And I would highly recommend using pectin because mine still was syrupy.

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amyc

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Reviewed: Jun. 30, 2007

This is similar to a family recipe I make every year, but here are a few tips: the combination of peaches and oranges should not exceed 4 cups or it won't set, as someone already found out (their peaches were too big, i bet). Also, add some grated orange zest and 1/4 slivered almonds and you get more of a marmalade that can't be beat.

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Steff

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Reviewed: Aug. 2, 2006

The bad news is that the mixture never thickened like jam usually does. It just stayed runny. The good news is that now I have some delicious peach syrup for pancakes,waffles,and ice cream. I guess every disaster has a silver lining.

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