Wash and dry
the peaches, but do not peel them. Pit the peaches and coarsely chop
them into large chunks either by hand or with a food processor. You
should have 8 cups. Finely grate the zest from one of the oranges. Peel
all of the oranges and remove as much of the white pith as you can.
Quarter the oranges and coarsely chop by hand or in a food processor. In
a large non-aluminum pot, combine the peaches, orange zest, oranges,
sugar, and lemon juice. Cook over low heat for 2 1/2 hours, stirring
often with a stainless steel spoon to prevent sticking.
Prepare ten 8
ounce glass canning jars and, working quickly, fill them to within 1/2
inch of the top. Wipe the edges with a clean damp cloth. Seal with 1/4
inch of melted paraffin. Cool the jars overnight. Wipe and seal again if
necessary.
These
preserves are a subtle blend of sweet peaches and tangy oranges.
