Peach Almond Conserve
Use Canada's favourite summer fruit in this simple, inexpensive and easy-to-prepare conserve. The addition of maraschino cherries and almonds gives this conserve interesting colour & texture.
Makes about 10 x 250 or 236 ml jars.
Ingredients
8 cups (2000 ml) prepared peaches, about 17-20 medium
2 cups (500 ml) prepared oranges, about 2 medium
7 cups (1750 ml) granulated sugar
1 tsp (5 ml) Each: whole cloves and whole allspice
4 inch (10 cm) cinnamon stick
1 cup (250 ml) maraschino cherries, halved
1/2 cup (125 ml) blanched slivered almonds
Directions
- Place 10 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
- Blanch, peel, pit and crush peaches; measure 8 cups (2000 ml). Wash, remove seeds and finely chop oranges including peel; measure 2 cups (500 ml).
- Measure sugar; set aside.
- Combine peaches and oranges in a large, deep stainless steel saucepan. Bring to a boil; boil gently, stirring occasionally, 15 to 20 minutes.
- Tie cloves, allspice and cinnamon in a large square of cheesecloth creating a spice bag; add to fruit mixture. Add sugar, stirring until dissolved. Stirring constantly, return mixture to a boil. Boil until mixture reaches gel stage, about 15 to 20 minutes. (Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.)
- Stir in cherries and almonds; cook 5 minutes longer. Remove from heat, discard spice bag.
- Ladle conserve into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely & firmly until resistance is met - fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining conserve.
- Cover canner; return water to a boil. At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
* Boiling Water Canner - Altitude Adjustments
At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.
| ALTITUDE | INCREASE Processing Time | |
|---|---|---|
| FEET | METERS | |
| 1,001 - 3,000 | 306 - 915 | 5 minutes |
| 3,001 - 6,000 | 916 - 1,830 | 10 minutes |
| 6,001 - 8,000 | 1,831 - 2,440 | 15 minutes |
| 8,001 - 10,000 | 2,441 - 3,050 | 20 minutes |
Canning and preserve recipes courtesy of Bernardin.
For more great canning recipes, visit
http://www.homecanning.com