Peach conserve with rum

1 servings

Ingredients

Quantity Ingredient
1 medium Sized seedless orange
½ cup (120 mL) light rum
2 quarts (1900 mL) chopped peaches
6½ cup (1560 mL) sugar
3 tablespoons (45 mL) lime juice
¼ cup (180 mL) crushed pineapple
¼ To 1/2 cup (60 - 120 mL)
Chopped maraschino cherries
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) ground ginger
¼ teaspoon (1.25 mL) ground mace

Directions

Use sharp knife to remove thin yellow part of orange peel. Finely chop rest of orange, add just enough water to prevent sticking, and cook until peel is tender. Put opened container of rum in hot water.

Wash, drain, peel, coarsely chop and measure peaches. With exception of rum, mix all ingredients, including water in which orange was cooked, and boil almost, but not quite, to jellying point. Remove from heat. Quickly skim off foam, stir in hot rum. Pour hot, into hot jars, leaving ¼ inch (6 mm) head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Yield: 2 or 3 pints (960 - 1440 mL).

Note: When made without rum, this recipe yields a better than average peach conserve.

From: The Ball Blue Book Shared by: Pat Stockett From: Pat Stockett Date: 08-30-95 (06:01) (159) Fido: Cooking

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