New This Month

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, Fall 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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

If you don't have a food chopper, use a food processor, but be careful not to puree fruit.

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