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Peach Conserve

Yield 7 half pints


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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