Reviewed: Oct. 2, 2011

This turned out not to my liking! The orange peel leaves a bitter aftertaste. After reading the reviews those who had success modified the recipe. I followed the recipe exactly and it turned out runny and bitter. My recommendation: search for a better recipe. The only reason I have a single star is because the review requires a star selection--I would give this recipe negative stars.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stan

Reviewed: Aug. 9, 2011

This was my first solo jam (made jam with my mom for years) It was Very good & very easy! My husband liked it better than my mom's peach jam :)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

andreasteatime

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Jun. 16, 2011

I make this all the time, I also add one lemon. I put all the fruit through a meat grinder and it comes out wonderful. One of my favorite jams.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

RoRo

Reviewed: Aug. 27, 2010

The Jam set well, no issues there. I read somewhere that if you cook it too long, it will not turn out well. I cooked it for about 45 mins to 1 hour. Set perfectly. What I wasn't crazy about was the orange peel. It made it a little bitter and it tasted so much like orange not enough peach. I even cut the oranges down to 3. That is why it has 3 stars. Next time I might try it along with a teaspoon of Lemon juice and one apple for the pectin.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Karelina

Reviewed: Aug. 18, 2010

Followed the recipe but added 3 very tart apples and simmered gently for 2 1/2 hours. Peeled the oranges though as I didn't want marmelade. Tested the jam by taking a spoonful on a cold plate and found it felt and tasted like like jam.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Meriel Dykes

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.

Was this review helpful? [ YES ]
68 users found this review helpful

Reviewer:

Krista

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.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

amyc

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.

Was this review helpful? [ YES ]
127 users found this review helpful

Reviewer:

Steff

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Carlsbad, California, USA

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.

Was this review helpful? [ YES ]
37 users found this review helpful