Best peach conserve

Yield: 6 Servings

Measure Ingredient
3 pounds Fresh ripe peaches, peeled and chop; ped, reserving pi
125 millilitres Jar maraschino cherries
6½ cup Granulated sugar
1 Orange, thinly sliced
1 Lemon, juice of
½ cup Blanched slivered almonds

Tie reserved peach pits in a cheesecloth bag; place in large preserving kettle with chopped peaches. Strain jar of cherries (removing stems if necessary); add juice to peaches, reserving cherries. Add sugar, sliced orange, and lemon juice to kettle; stir until sugar is dissolved. Bring mixture to a boil over high heat; reduce heat slightly ; boil,sitrringoften, for about ¼ hours, or until thick and clear and gel stage has been reached. Remove bag of pits, skim off foam with a metal spoon; add almonds; simmer for a few minutes; add reserved cherries. Ladle into hot sterilized jars, leaving ½ inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry place.

Makes 6½ pint jars.

Posted to MM-Recipes Digest by tbankerd@... on Sep 06, 1998

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