Wash the oranges and peaches thoroughly.

Peel the oranges reserving the peels.

Take a sharp knife and peel the orange.

Using the knife, cut out the orange segments.

Cut the peaches into segments throwing away the pit.

Add the fruit, orange peels, sugar and lemon juice to a pot and cook on medium high heat.

Bring to a boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, until the jelly thickens. This will take 40 - 45 minutes.

Ladle the jelly into clean Ball Jars.

Place the jars into a pot and add water up about 1 - 2" up the jars.

Boil for 5 minutes.

Remove the jars with tongs or clean towel and top with the lid. Screw the top on after the lid is sealed.

Once cooled, the jelly can be stored in the freezer for 6 - 12 months.

Preheat the oven to 350. Line 4 cups in a muffin pan with cupcake liners.

In a medium bowl, beat together the sugar and butter until light and fluffy, 1 minute. Add the egg, ricotta and almond extract and beat until combined. Sprinkle the flour and baking powder on top and blend just until combined, do not over mix.

Pour the batter into the lined cups and bake for 20 minutes. Test for doneness at 18 minutes—the tops of the cupcakes should spring back and a toothpick inserted should have moist crumbs clinging to it.

Let the cupcakes cool completely before frosting

Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.