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Peach-Orange Conserve

Get the taste of summer in this sweet conserve, made with peaches, orange juice and slivered almonds.

Makes: About 8 half-pint jars
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm

Ingredients

  • 1 orange, unpeeled and chopped
  • 7 cups (about 10 to 12 large) firm, ripe peaches, peeled, pitted and chopped
  • 1 ½ cups orange juice (or 3-4 medium-size oranges, juiced)
  • ¼ teaspoon nutmeg, grated
  • 5 cups sugar
  • ½ cup slivered almonds, blanched

Instructions

  1. Sterilize canning jars, and prepare two-piece canning lids according to manufacturer’s instructions.
  2. Place orange and peaches in a large pot, and cook gently about 15 to 20 minutes. Add sugar and nutmeg. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes. As mixture thickens, stir occasionally to prevent sticking. During the last 5 minutes of cooking, add nuts.
  3. Pour hot conserve into hot jars, leaving a ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath. 

Tips & Notes

You will notice this recipe doesn’t use pectin – only fruit sugar. Pectin changes the taste of the jam, and most people who make their own seem to prefer it without.

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