Gingered Peach Marmalade

No organic oranges so I substituted half a grapefruit which worked as well. I would use pectin next time as it wouldn't gel for me. Recipe is from Holly from Small-Batch Preserving.

1 medium orange
1 lemon
1/2 cup water or white wine
2 c. peaches, finely chopped
2 c. granulated sugar
2 tbsp finely chopped candied or crystallized ginger (I mixed the two)

2 tsp calcium water
3 tsp pectin

1. Remove thin outer rind from orange and lemon with a vegetable peeler and cut into fine strips, or use a zester. Place rinds and water in a stainless steel or enamel saucepan. Simmer, covered, for 20 minutes.

2. Remove and discard white rind and seeds from orange and lemon. Chop orange and lemon pulp finely. Add to rind mixture. Simmer, covered, for an additional 20 minutes.

3. Add peaches, sugar, and ginger. Boil rapidly until mixture will form a gel, stirring frequently.

4. Ladle into sterilized jars and process for 5 minutes.