Peach Conserve with Rum
*Note: follow all of the safety and sterling tips provided by Ball Blue Book before using this recipe
Equipment
- small sauce pan
- large sauce pot
- Ball pint jars and lids I used the 4oz jelly jars
Ingredients
- 3 tbs thinly sliced orange peel
- 2/3 c orange chopped and seeded, about 1 medium sized orange
- 1/2 c light rum
- 2 c peaches peeled, chopped and pitted
- 3/4 c pineapple crushed
- 1/4-1/2 c maraschino cherries chopped
- 3 tbs lime juice
- 6 1/2 c granulated sugar
- 1/2 tsp salt kosher
- 1/2 tsp ground ginger
- 1/4 tsp mace
Instructions
Warm the Rum
- Place about 1 cup of hot water in a glass dish. Open bottle of rum and sit in the dish of hot water (do not pour the rum into the water!)
Small Saucepan / Candied Fruit
- In a small saucepan, combine orange peel, and pulp with just enough water to cover
- Cook until peel is tender, then remove from heat and seat aside
Large Sauce Pot / Conserve
- In a large saucepan, combine the candied fruit from the small saucepan, peaches, pineapple, cherries and lime juice. Add sugar and spices, stirring until sugar has dissolved. As the mixture thickens, be sure to constantly stir or it could stick to the bottom of the pot and burn
- When a gelling point has almost been reached, remove from heat and carefully stir in the hot rum
Preserve
- **Follow Ball Blue Book's protocol for sterilizing jars and preparing rings and seals
- Ladle the hot conserve into hot jars, leaving 1/4" headspace
- Clean the rim with vinegar and then adjust the two-piece caps
Water Bath Process
- Process 15 minutes in a boiling water canner
- When done processing, remove from the water canner and let sit for 24 hours on a flat surface until jars have "popped" and can be safely moved for storage
Tried this recipe?Let us know how it was!