Prep and Cook Time: About 1 hour. Notes: Sher Bird Garfield of Bellevue, Washington, serves her conserve (a jam containing nuts) with scones, in crêpes, and over ice cream. To peel peaches, immerse in boiling water for about 30 seconds. Lift out with a slotted spoon, let cool, then pull off skin. At altitudes of 1,000 to 6,000 feet, process jars for 10 minutes; above 6,000 feet, process for 15 minutes.
1 3/4 pounds ripe peaches (about 5), peeled (see notes)
1 pound ripe nectarines (about 3)
1/2 pound ripe apricots (about 4)
1 cup golden raisins
1/3 cup lemon juice
1/2 teaspoon butter (optional)
1 box (1 3/4 to 2 oz.) dry MCP, Sure-Jell, or Ball Fruit Jell pectin
5 3/4 cups sugar
2 tablespoons dark rum (optional)
1 cup sliced almonds
How to Make It
Follow steps 1 through 4 of Canning Instructions, using four pint-size jars.
Pit and coarsely chop peaches, nectarines, and apricots; you should have 6 to 7 cups total.
In an 8- to 10-quart pan, combine fruit, raisins, lemon juice, butter (if using), and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture returns to a boil, stir for exactly 4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat.
Skim and discard any foam. Add rum (if using) and almonds. Stir occasionally for 5 minutes to distribute fruit and nuts.
Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes (see notes).
Note: Nutritional analysis is per tablespoon.
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