Peach Conserve with Dried Prunes

This Conserve uses everything that is left and was made on a whim. This is my second Conserve the first one made was Blueberry Conserve and it came out so good it was gone in a flash.
 Conserve what is that you ask . This is my Conserve adding Peaches this time..

Ingredients

2 quarts of (dried) prunes lightly chopped (no seed please)
1 orange (thinly sliced)
1 cup chopped orange pulp
2 peaches peeled and slices
1 cup raisins
1 cup walnuts/pecans (Chopped)
1 tablespoon cinnamon
¼ cup lemon juice
1 cup of water
1 box pectin (Personal choice) I like to just get it up to 221 with a candy thermometer and let it gel naturally
4 cups of sugar

Lets get started take your water, lemon juice, orange peels and oranges sections and bring them to a simmer. Keep the simmer for about 15 minutes it is just to tenderize the peels.  Add the prunes and continue to stir until you have a steady simmer.














Now add all the rest of the stuff (Not the nuts). The peaches, raisins, and cinnamon. Add your pectin bring this all up to a rolling boil you can not stir down.




Add the sugar stir until it is dissolved. Now cook this concoction rapidly until you reach full boil you can not stir down and get to your gel point. 

Your gelling point is going to be set while your concoction is at a rapid boil. I have canned long enough to know what a gel point is or what I hope it will be . Personally it is always a hit or miss. Some thicker than others but always delicious. 

Look at the pretty peaches

Alright as the conserve starts to thicken keep stirring so it does not burn or stick to the bottom of your pot. Add the walnuts the last 5 minutes of cooking. You do not have to add nuts at all but I love the crunch I am a lemon headed crunch brain so be it. Alright, now take it off the heat let it sit for a few minutes while you prep your jars and lids.Ladle the conserve into your clean sterile jars. Leave a ¼ inch head space. Wipe the rims. Cap and water bath the little devils for say 15 minutes. Remove and let them cool over night. Remove the twist part of the jar clean and store. Oh label them! 


I am excited for you to make your first or new Conserve

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.