A delightful marmalade combining the sweetness of peaches with the tanginess of lemon.
Peel and pit the peaches, then chop them into small pieces.
Blanch the peaches in boiling water for a few seconds to make peeling easier.
Juice the lemons and set the juice aside.
Roll the lemons on the counter before juicing to extract more juice.
Combine the peaches, lemon juice, and sugar in a large pot.
Stir the mixture well to ensure the sugar dissolves evenly.
Bring the mixture to a gentle boil, then simmer for 30 minutes, stirring occasionally.
Keep an eye on the pot to prevent the mixture from sticking or burning.
Skim off any foam that forms on the surface.
Removing the foam ensures a clearer marmalade.
Ladle the hot marmalade into sterilized jars and seal tightly.
Fill the jars to just below the rim to allow for expansion during cooling.
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