Peach Conserve with Rum

Recipe by Cindy Lynn
READY IN: 15mins
YIELD: 2 pints
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons orange rind, slivered
  • 23
    cup orange pulp, chopped and seeded (about 1 medium)
  • 12
  • 2
    cups peaches, peeled,pitted and chopped (about 3 large)
  • 34
    cup pineapple, crushed
  • 14 - 12
    cup maraschino cherry, chopped
  • 3
    tablespoons lime juice
  • 6 12
    cups sugar
  • 12
    teaspoon salt
  • 12
    teaspoon ginger
  • 14
    teaspoon mace
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DIRECTIONS

  • 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.
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