Peach Conserve

Ingredients

12 smalls peaches, peeled and cut into 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

6 ounces maraschino cherries, drained and halved

Dip peaches in boiling water for 1/2 to 1 minute. Peel.

Put peaches and stones into large stockpot.

Grind orange peel and pulp and lemon and add to pot.

Stir in salt. Measure bulk of fruit and add equal amount of sugar.

Boil for 1 hour, stirring occasionally.

Discard stones.

Add cherries just before filling jars.

Fill hot sterilized half pint jars to within 1/4 inch of top.

Place sterilized metal lids on jars and screw metal bands on securely. Process in a boiling water bath for 5 minutes.

8 half pints

Thursday, December 10, 2009 - 4:17pm