jams + preserves summer vegan

Orange & Ginger Peach Marmalade + A Going Veggie Giveaway

December 17, 2014

Peach, Orange & Ginger Marmalade | Veggie num num

Christmas is fast approaching – the weather’s turned hot and humid, my little girl is singing Christmas Carols everyday and I’ve been in the kitchen preparing a few bits and pieces for homemade gifts for family, friends and teachers. I love this time of year, when so many of us get to enjoy some time off and gather together with the ones we love – it’s the best!!

This beautifully sweet peach marmalade makes good use of our summer peaches, which are available everywhere at the moment. I love preserving and batches of Jam or Marmalade often make their way onto our Christmas giving list. This peach marmalade recipe is easy to make and only takes around an hour from start to finish, a good way to spend a little quite time in the kitchen, with the sweet smell of peaches wafting around.

The orange and ginger balance beautifully with the sweetness of the peaches, making a truly delicious peach marmalade best served on hot toast with a cup of your favourite tea.

In honor of Christmas Giving I’ve also got another copy of Going Veggie up for grabs. Open to all readers – simply leave a comment below telling me what your favourite Veggie num num recipe is and why! I’d love to get some feedback from you all and in return you score yourself a chance to win a copy of my new book Going Veggie!! Entry’s close midnight AEST 23 December 2014, the winner will be drawn at random and announced on December the 24th. Giveaway Now Closed!

Good Luck Everyone and Whishing You All the Very Happiest Festive Season!!

P.S. Don’t forget there’s still time to enter the Going Veggie Instagram giveaway to win a copy for you and a friend. Details here. Giveaway Now Closed!

Peach, Orange & Ginger Marmalade | Veggie num num

Orange + Ginger Peach Marmalade

Preparation time 1 hour // makes around 6 cups

|| note: You can sterilizer jars either by boiling for 10 minutes or, as I do, on a hot dishwasher cycle. Just be sure to bottle the marmalade while the jars and marmalade are still piping hot. If you don’t have proper preserving jars (I hardly every use them) simply pop a pieces of plastic wrap under your lid and make sure you fill the bottles all the way to the top so there is no room for air. This will ensure you can store your marmalade in the pantry for the coming months. ||

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  • 1 kg (2lb) peaches (choose preferable organic peaches that are ripe but still a little firm to the touch)
  • 6 organic oranges, peel
  • 70g (2½ oz) piece of raw ginger
  • 1 kg (2lb) raw sugar
  • 1 organic lemon
  • you’ll also need 4 or 5 jars (see tip above for sterilizing and preserving information)

Peel and stone the peaches and add the flesh to a food processor. Pulse for a few seconds until the fruit is chopped but not a smooth pulp. Transfer to a large, deep heavy-based saucepan.

Next using a vegetable peeler, peel the oranges and peel and roughly chop the ginger. Add the orange peel and chopped ginger to the same food processor and pules until finely diced. Transfer to the pot with the peaches.

Add the sugar. Chop the lemon in half, squeeze in the juice and then throw in the two whole halves of lemon.

Over a medium heat bring the contents of the pot to a boil and stir. Allow to simmer for around 40-45 minutes, stirring occasionally, until the marmalade is thick. Keep a close eye on it and stir often, in the last ten minuets, to ensure it doesn’t stick.

While the marmalade bubbles get your jars sterilizing so they’ll still be hot when the marmalade is ready to bottle (see tip above).

A good trick to tell if your marmalade is ready is to pop a plate in the freezer for a few minutes until cold, spoon a little of the marmalade onto the cold dish and let it sit for a minute. Push your finger through the marmalade and you’ll be able to tell if it’s thick and setting. If the marmalade is still too runny, simply simmer for a little longer and try again.

Once the marmalade is ready, remove the two halves of lemon and very carefully pour spoonful’s into the prepared hot jars (I usually use a soup ladle), being sure to fill them all the way to the top. If you are using jars with metal lids, simply pop a piece of plastic wrap on top before sealing.

Your marmalade should store unopened in the pantry for months. Once opened keep it in the fridge. Makes a beautiful gift for Christmas and a great way to preserve sweet summer peaches.

Peach, Orange & Ginger Marmalade | Veggie num num
Peach, Orange & Ginger Marmalade | Veggie num num


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  • magidraki December 17, 2014 at 1:46 pm

    I love your pumpkin scone recipe. Because they’re pumpkin, which is a thing I love, and scones, which is another thing I love, and which I missed a great deal when I first went vegan :) The strawberry chia jam was also super tasty.

  • Laura Powers December 17, 2014 at 2:03 pm

    I love anything with eggplant my favourite is a veggie filled lasagne with layers of eggplants

  • Caroline December 17, 2014 at 6:36 pm

    Thank you so much for this give away Trudy!! I love your creativity with the recipes and i like to try new flavors with your help. But my favorite recipe is actually the lasagna. Here is why: it is great to explain to non veggies how simple, delicious and accessible it is to be vegetarian. Once this recipe appreciated, people are more open and curious about discovering more!

  • Elizabeth December 17, 2014 at 7:16 pm

    My favourite recipe is actually the first recipe I tried: Enoki Mushroom Wonton soup. I was looking for a non-pork version of the short soup that my family loves at our local Chinese restaurant, and your non-meat version hit the salty-brothy spot that we craved, with the added bonus of me knowing exactly what was in it – it was this recipe actually that made me fall in love with ginger!

  • Nonie Giblin December 17, 2014 at 7:22 pm

    My favourite recipe so far, is the sweet potatoe falafel, all the elements are really yummy, but still super easy! It taste more complicated than it is. My husband is an avid meat eater, and he really loves the felafel. I have tried several of your recipes, and they have all worked, what I mean is they are easy to follow and hard to stuff up. My husband is normally the cook in our house, but since finding your website I do tend to cook more :) I have a 10.5 month old, Fred, who also heartily enjoys my veggie cook ups.

  • Anne December 18, 2014 at 12:32 am

    My fave is the spiced lentil patty with chilli apple sauce. The combo of spices with mint is delicious, and it’s quite easy to make. Thanks for the opportunity.

    • Trudy ~ Veggie num num December 24, 2014 at 8:38 pm

      Congratulations Anne!! We have a winner!! Thank you to everyone for leaving great feedback and I wish you all a magical festive season xx

  • Emma December 18, 2014 at 7:05 am

    Gosh you’re making me jealous with those peaches! Summer feels so long away….
    Thank you so much for the chance to win a copy of your cookbook. My favourite Veggie num num recipe is your lentil, date & tomato salad with tahini dressing. It’s simple but is so much more than the sum of its parts!

  • Rachel December 18, 2014 at 11:40 am

    I love the spiced lentil patty pockets! I love recipes that take the place of meat and are very hearty, and these patties do the trick!

  • Katie December 18, 2014 at 11:50 am

    Love your website! I love the Veg & Barley Salad w/ Orange, Honey & Thyme Dressing (and for the same reason the Quinoa Salad w/ Roasted Pumpkin and Orange). They’re both really versatile and good alone or with accompaniments.

  • Catherine December 19, 2014 at 5:16 pm

    Love your recipes, one of my faves is the tofu burger with chille satay sauce like Ferg Burger

  • margaret beckwith December 19, 2014 at 5:35 pm

    I love the sweet potato falafal plate, especially the almond cream which is to die for! This is great as a meal altogether, or also terrific accompaniments on their own – YUM!!

  • Jane December 19, 2014 at 6:03 pm

    i love this site and have followed it for ages! My favorite would have to be an oldy but a goody – chickpeas with haloumi and mojo verde. It’s so yummy and easy to throw together in a hurry

  • Mary December 20, 2014 at 12:54 am

    My absolute fav recipe is your eggplant pesto. I love anything eggplant, but this is such a beautiful recipe, and it has become one of my regular dishes. Having said that I recently tried your carrot cake recipe and it is my new obsession!!! Just amazing. :)
    Love everything you do. I get so excited when I see a new recipe pop up in my newsfeed. Your photography is just as gorgeous as your food too!

  • Trina Gearon December 20, 2014 at 5:33 am

    I love your pumpkin and spinach lasagna recipe. The flavour combination of the thyme, lemon and almonds in the layers is the best! So delicious.

  • Angela M December 20, 2014 at 9:26 am

    I love the Orange, Pumpkin, Quinoa with Pomegranate & Candied Walnuts! I will make it on Christmas Day. It looks so utterly delicious!!

  • Ofalia December 20, 2014 at 9:23 pm

    One of my favourites and go-to recipe is the quinoa and bean burritos! It’s so tasty, nutritious, quick and easy to make – I made a huge batch and lived on it during my uni exams. 😛
    Thank you for the giveaway and for all your recipes on this website, it really opened my eyes up to how diverse vegetarian cooking can be!!

  • Ashley December 22, 2014 at 10:21 am

    love the green crostini! Thanks for the giveaway :)

  • Gen December 22, 2014 at 12:45 pm

    Oh it’s so hard to pick a single favourite! Your tofu tacos changed our life, but eggplants balls are probably our absolute favourite because we are meat loving vegetarians (vego for ethical/ environmental reasons but love the flavour of meat) so the meatiness and rich flavour of the eggplant balls is heaven. Thank you Trudy for your endless inspiration and flavoursome and original recipes. Couldn’t live without veggie num num x

  • Helen December 23, 2014 at 9:13 am

    The grilled mushroom with pine nut and apple burghul salad. My meat loving man enjoyed this without complaint. It was quick and delicious.

  • sharyn w December 23, 2014 at 8:25 pm

    Really hard to choose just one as have made quite a few from your website and I have loved them all. Current favourite is the eggplant balls for a few reasons – Firstly because we are harvesting so many eggplants from our vegie patch, secondly my family (hubby and young children) LOVE them, thirdly they are perfect for our summers for either lunch or dinner served with a delicious salad or dips or pasta – so versatile :) Thanks for such awesome vegetarian recipes :)

  • Samantha December 23, 2014 at 8:31 pm

    Veggie Kofta Korma is my choice,
    A delicious curry, so tasty and moist.
    Full of spice and exotic flavours,
    Every mouthful is one to savour.
    Even my brother, who’s NOT vegetarian,
    Said he’d eat this delicious dish again!

  • Wendy Le Fevre December 23, 2014 at 8:37 pm

    Baked Cherry Tomato Risotto for sure! So delicious, and that gremolata just gives it that extra kick! Divine!

  • Alex Chambers December 26, 2014 at 12:50 pm

    Yummy marmalade. If you will sell it, how much will each jar costs? How long will it stay fresh and good inside the fridge?

  • Marmalades and Jams bio January 26, 2015 at 10:46 pm

    Without any doubts I would love this marmalade on my morning toast.