Peach Conserve

Oxmoor House
7 half pints


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1 large orange
1/4 cup water
2 quarts peeled and chopped peaches
6 1/2 cups sugar
3/4 cup crushed pineapple, drained
1/2 cup chopped maraschino cherries
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground mace


Remove rind from orange, leaving half of white pith intact. Cut rind into small pieces; set aside. Section orange; remove and discard seeds. Dice pulp.

Combine orange rind and pulp in a flat-bottomed kettle. Add water; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, 10 minutes or until rind is tender. Stir in remaining ingredients. Cook over medium-high heat, stirring frequently, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Remove from heat; skim off foam.

Quickly ladle conserve into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.

Created date

February 2010