Peach Conserve Recipes

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.

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.

Steps:

• In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
• Cover and let stand for 1 hour.
• When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
• Leave jars in hot water covered until ready to use.
• Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
• Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
• Bring to a simmer and simmer for 5 minutes, stirring frequently.
• Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
• Boil for 1 minute then remove from heat and skim off excess foam.
• Add almond extract and let mixture cool for 5 minutes, stirring frequently.
• Ladle into sterilized jars leaving 1/4" headspace.
• Wipe rims clean and place seals on jars.
• Screw on bands just to finger tight.
• Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
• Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
• Turn off fire, remove lid and let sit for 5 minutes.
• Remove and let sit undisturbed until sealed and cooled.
• Check to make sure lids have sealed and store in cool dry area.

Steps:

• Slice, peel, ripe hard peaches (about 10 large).
• Combine fruit and sugar; let stand about 12 to 18 hours (overnight is better) in a cool place.
• Sterilize canning jars.
• Bring fruit and sugar mixture slowly to bowling, stirring frequently. Boil gently until fruit become CLEAR and syrup thick, about 40 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Skim (if necessary).
• Pour hot preserves into jars, leaving 1/4-inch head space.
• Wipe jar rims and adjust lids.
• Process 5 minutes in a boiling water bath.
• Makes about 7 half-pints jars.

Steps:

• Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
• Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
• Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.

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.

Steps:

• Mix fruit in an 8- 10 quart kettle or Dutch oven.
• Stirring constantly, bring mixture to a full rolling boil; add sugar& lemon juice, return mixture to a full rolling boil and boil constantly, uncovered, for 12 minutes.
• Add remaining ingredients& boil hard, uncovered, until the syrup sheets off a metal spoon- 4 to 5 minutes; remove from heat& quickly skim off foam.
• Pour at once into hot sterilized jars, leaving 1/4 inch headspace& adjust lids.
• Process in boiling water bath for 15 minutes.