3 lbs. firm ripe peaches, about 12 med. sized
1 orange
3 c. sugar

Plunge peaches into boiling water to loosen skins; plunge into cold water and gently slip off skins. Halve and pit the peaches; coarsely chop enough to yield 4 cups. Wash the orange; cut off ends and thinly slice; discard seeds.

Combine peaches, orange, and sugar in a large saucepan; stir over medium heat until sugar is dissolved. Increase heat and cook rapidly until clear and thick, stirring frequently to prevent sticking. (Cooking time will vary with degree of ripeness and type of peach.)

Remove marmalade from heat and skim off any foam. Immediately fill hot sterilized jars and seal. Three (1/2 pint) jars marmalade.