Nectarine-Orange Marmalade

A Small-Batch Stone-Fruit Marmalade with Citrus Backbone

This marmalade sits between a peach jam and a classic orange marmalade. Sweet, blushing nectarines carry the body, while three oranges, some peeled and some left whole, deliver the citrus oils and the bittersweet edge that keeps the spread from being cloying.

The meat-grinder step is the technique that makes this work. Running the fruit through a grinder produces a coarse, evenly textured pulp, peel and all, that no food processor truly replicates. The result is a preserve with shreds of peel suspended throughout, not a smooth puree.

A quick, high boil concentrates the sugar and dissolves the natural pectin in the orange peel, which sets the marmalade without commercial pectin. Skim the foam as it rises so the finished jars stay clear and glossy.

Pro Tips

• Blanch the nectarines for 30 seconds in boiling water and shock in ice water to slip the skins easily.
• Use a wide, heavy preserving kettle. Surface area speeds evaporation, which is what gets you a proper set.
• Test the set on a chilled saucer: drop a small spoonful, push it with your finger after a minute, and look for a wrinkle. No wrinkle means more boiling.
• Skip the paraffin if you’re new to canning. A standard water-bath process for 10 minutes is safer and the modern standard.

Variations

• Add a split vanilla bean to the boil for a softer, dessert-leaning marmalade.
• Stir in a tablespoon of grated fresh ginger for warm bite.
• Swap one orange for a Meyer lemon for floral acidity.