Best Peach Conserve Recipes

Peach Conserve image

Provided by Suzie_Q

Categories Fruit

Time 1h35m

Yield 8 half pints, 4 serving(s)

Number Of Ingredients 6

12 peaches, peeled and cut into small pieces
1 orange, thinly peeled with pith removed and discarded, reserve peel
1 lemon, with peel cut up and seeded
1/4 teaspoon table salt
granulated sugar
6 ounces maraschino cherries, drained and halved (or left whole)

Steps:

Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot.
Stir in salt. Measure bulk of fruit and add equal amount of sugar.
Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny.
Add cherries just before filling jars.
Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

Nutrition Facts : Calories 205.6, Fat 0.9, SaturatedFat 0.1, Sodium 147.8, Carbohydrate 52.6, Fiber 7.8, Sugar 44.2, Protein 3.4

Orange Peach Conserve image

Provided by Martha Stewart

Yield Makes 10 8-ounce jars

Number Of Ingredients 6

Steps:

Wash and dry the oranges and lemon. Quarter them and remove seeds and thick membranes (but do not peel). Put through a food chopper, using the coarse blade. Peel and pit the peaches and mash slightly with a pastry blender or fork.
Place all the ingredients except the pecans in a large kettle over medium heat. Bring to a boil to dissolve sugar, stirring occasionally. Reduce heat to low and simmer for 1 1/2 to 2 hours, until mixture measures 221 degrees on a candy thermometer or falls in sheets from a spoon. Stir occasionally to prevent sticking, and crush any large pieces of peach.
Remove from heat and stir in the pecans. Carefully ladle conserve into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess conserve from inside and outside rims, then seal.

Peach Conserve with Rum image

Provided by Cindy Lynn

Categories Spreads

Time 15m

Yield 2 pints

Number Of Ingredients 11

3 tablespoons orange rind, slivered
2/3 cup orange pulp, chopped and seeded (about 1 medium)
1/2 cup light rum
2 cups peaches, peeled,pitted and chopped (about 3 large)
3/4 cup pineapple, crushed
1/4-1/2 cup maraschino cherry, chopped
3 tablespoons lime juice
6 1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon mace

Steps:

Combine orange peel and pulp with just enough water to cover in a small saucepan.
Cook until peel is tender; set aside.
Put opened container of rum in hot water; set aside.
Combine reserved orange mixture with peaches, pineapple, cherries and lime juice in a large saucepot.
Add sugar and spices, stirring until sugar dissolves.
Cook almost to gelling point.
As mixture thickens, stir frequently to prevent sticking.
Remove from heat.
Stir in hot rum.
Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
Adjust two-piece caps.
Process 15 minutes in a boiling-water canner.
Remove from boiling-water.
Cover with a dry towel.
Allow to stand until caps seal and jars cool.