MAGNOLIA MARMALADE

[myfanwys-bos.livejournal.com]

1 med-sized Valencia orange
1/2 teaspoon salt
2 quarts chopped, peeled peaches
1/2 teaspoon ground ginger
6-1/2 cups sugar
1/4 teaspoon ground mace
3 tablespoons lime juice
1/2 cup dark rum
3/4 cup crushed pineapple

Peel orange and reserve peel. Pull with white pith off the peeled
orange
and squeeze out the juice into a small saucepan, then finely chop the
pulp and add it to the juice. Very finely chop reserved peel and add to
saucepan. Bring everything to a boil, and cook until pulp is tender,
adding just enough water to keep from sticking. When cooked, remove
from
heat and set aside.

Combine in a large saucepan the peaches, sugar, lime juice, pineapple,
salt, ginger, mace, and the cooked orange with juice. Bring to a boil
and boil until it reaches the soft jelly stage (just below jell point,
221o. Remove from heat and skim off foam. Stir in rum, then ladle into
hot 1/2 pint jars, leaving 1/4 inch headspace. Put lids on jars and
tighten screw bands, then process in hot water bath 15 minutes.

Makes about 6 1/2-pint jars.