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Peach-Orange Marmalade
Put oranges in large saucepan and cover with water. Bring to a boil, cover and simmer for 20 minutes until orange skins can be pierced easily with a fork. Meanwhile, skin and pit peaches. Cut oranges in half and put through tomato milling machine. Put peaches through tomato milling machine. Scrape pulp off strainer and put pulp and juices back into saucepan. For every 1 cup of pulp, add 3/4 cup sugar. Boil mixture of sugar and pulp until it "sheets" from a spoon. Stir in ginger root and pour into sterilized jars. Seal with paraffin.
Ingredients
4 Navel or Valencia oranges
16 ripe peaches
sugar
1 tbsp ginger root, minced
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