You'll need 6 half pint jars with lids
4 cups peaches, pitted and peeled
4 T. crystallized ginger finely chopped
2 large oranges, Rind of the two oranges
2 tablespoons bottled lemon juice
3 cups sugar
With a vegetable peeler remove the rind from the oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside. Cut the white part of the orange or pith away from the flesh of the orange. Cut the orange into a small dice and in a dutch oven or stainless steel pot combine the oranges and rind. Heat on medium until mixture is simmering. Cook at a simmer for 5 more minutes to soften the rind.
Combine the peaches, ginger, and sugar into the pot and bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally. Continue at a boil and continue to stir testing for the gel point. Once you have reach the gel point turn off the heat.
Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar. Wipe the rims with a clean, damp towel and screw the lids on tightly. Process in a waterbath for 10 minutes at a full boil. Once you remove the jars from the waterbath do not touch them for 24 hours in order for them to set and cool naturally. Store in a dark cool place till you are ready to eat. Make sure to remove your rings for storage.