Recipe by Cindy Lynn
This was also posted as a request on the boards. I haven't tried it yet, but plan to when our young peach tree starts producing in the next year or two. I think this would work with or without the rum. Cook time includes processing time only.
Top Review by Mysterygirl
This was the first time I had ever made conserves. Mine ended up being fruit syrup. I think the problem came at steps 6 and 7. A description of what is meant by the gelling point would be helpful. I'm still giving it 3 stars because it has a good flavor.
- 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
Directions See How It's Made
- 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.