Peach Conserve with Rum

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 11
• Yields: 2 pints

ingredients

• 44.37 ml orange rind, slivered
• 158.51 ml orange pulp, chopped and seeded (about 1 medium)
• 118.29 ml light rum
• 473.18 ml peaches, peeled,pitted and chopped (about 3 large)
• 177.44 ml pineapple, crushed
• 59.14-118.29 ml maraschino cherry, chopped
• 44.37 ml lime juice
• 1537.83 ml sugar
• 2.46 ml salt
• 2.46 ml ginger
• 1.23 ml mace

directions

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

Reviews

[julietlarson]

While looking for a new recipe, I noticed this one was identical to a recipe in one of my Ball Blue Book cookbooks. This recipe calls for 2 cups of cut up peaches, but my cookbook calls for 2 quarts! Quite a bit of a difference!

 

[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.