Redcurrant and peach conserve

Yield: 1 batch

Measure Ingredient
2 pounds Redcurrants; stalks and all fluid ounces water
2 pounds Peaches; quartered but not skinned (crack the stones and save the kernels)
\N \N Juice of 2 lemons
2½ pounds Sugar fluid ounces Kirschwasser; optional

Simmer the redcurrants with the water until they are completely disintegrated. Mash them through a sieve extracting as much pulp as possible. Put the pulp back into the pan with the peaches, kernels and lemon juices and simmer until the peaches are just tender, about 15-20 minutes. Add the sugar and stir over a low heat until it is dissolved. Bring to the boil and continue boiling until just set (when a few drops on a cold plate crinkle when pushed with your finger). Take the pan off the heat while testing for a set. Stir once or twice and leave for 20 minutes to cool slightly. Add the Kirsch after 10 minutes and stir in. Ladle into clean, warm, dry jars, cover with waxed discs and cellophane or screw-on lids.

Any fruit or combination of fruits can be used allowing ¾ lb of sugar to each pound of fruit or pint of pulp.

The authors suggest using this on bread or as a filling for a sweet omelette.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-05-95

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