Nectarine-Orange Marmalade

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Servings: 4 Difficulty: Advanced
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A vibrant, sun-kissed fruit spread blending the floral notes of nectarines with the bright zest of oranges.
Nectarine-Orange Marmalade recipe image
Nectarine-Orange Marmalade recipe image
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Nectarine-Orange Marmalade

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1080.2

Description

This Nectarine-Orange Marmalade is a delightful fusion of sweet and tangy flavors, perfect for brightening up your morning breakfast or adding a gourmet touch to afternoon tea. The recipe combines the juicy flesh of ripe nectarines with the aromatic peel of medium-sized oranges, creating a complex texture that is both smooth and subtly textured. Unlike traditional marmalades that rely solely on citrus, the addition of nectarines lends a softer, floral sweetness that balances the sharp acidity of the oranges. Ideal for spreading on warm toast, crumbling over yogurt, or using as a glaze for roasted meats, this preserve captures the essence of summer in every jar. It makes a wonderful homemade gift and stores beautifully, allowing you to enjoy the taste of fresh fruit long after the season has passed.

Ingredients

Directions

  1. Wash the nectarines and oranges thoroughly.
  2. Blanch the nectarines briefly in boiling water, then peel, pit, and chop them.
  3. Peel 1 1/2 of the oranges, removing the zest and pith, and discard the peel.
  4. Section the remaining 1 1/2 oranges, removing seeds and excess pith.
  5. Process the nectarines and all orange pieces through a meat grinder or food processor until finely chopped.
  6. Transfer the ground fruit mixture into a large preserving kettle or heavy-bottomed pot.
  7. Add 4 1/2 cups of sugar to the fruit mixture.
  8. Stir gently to combine and bring the mixture to a slow boil over medium heat.
  9. Once boiling, increase heat to high and boil rapidly, uncovered, for about 30 minutes, stirring frequently to prevent scorching.
  10. Skim off any foam that rises to the surface with a metal spoon.
  11. While boiling, sterilize glass jars and lids according to standard canning procedures.
  12. Ladle the hot marmalade into the sterilized jars, leaving 1/2-inch headspace at the top.
  13. Wipe the rims and threads of the jars with a hot, damp cloth to remove any residue.
  14. Seal the jars immediately with lids and rings, or apply paraffin wax seals if using traditional methods.
  15. Allow the jars to cool completely before checking for a proper seal.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1080.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.7mg1%
Total Carbohydrate 279.0g93%
Dietary Fiber 1.8g8%
Sugars 276.8g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: marmalade, nectarine, orange, preserve, fruit spread, homemade jam, breakfast, toast topping, canning, summer recipe, floral fruit, citrus, gift idea, pantry staple, sweet and tangy, fruit preserve, breakfast condiment, tea time, gourmet spread, fruit leather alternative
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