Orange Peach Conserve
This jam is made with a lush mixture of fruits, raisins, and nuts.
- Yield: Makes 10 8-ounce jars
Source: Martha Stewart Living, September/October 1991
- 3 bright-skinned oranges
- 1 bright-skinned lemon
- 3 pounds peaches
- 8 cups sugar
- 1 1/2 cups dark or golden raisins
- 1 cup coarsely chopped pecans
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.