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. 

So I had some prunes...

The everything that is left conserve

So I had some prunes…the story of my life…I had just made this my first conserve with some beautiful blueberries I had and remembered I had bought some prunes at the whole food store. I bought them because something on the net called out for prunes by the time I remembered I had them I forgot why…So thus became this recipe. 


The citrus raisins I found at our local Sprouts (that is a whole food store) . I am not sure you have them at your local store but I think maybe craisins might be the closest thing to them. The ones I bought are like raisins soaked in lemons and dried …yummy lemons heads….

This is delicious with some cheese and crackers if I do say so myself.

Had some prunes conserve

3 cups blueberries
1 pound of prunes
2 lemons (thinly sliced)
2 oranges (thinly sliced)
1 cup citrus raisins
1 cup walnuts (Chopped)
1 tablespoon cinnamon
¼ cup lemon juice
1 cup of water
4 cups of sugar


Ok lets get started…take your water, lemon juice, lemons, oranges and prunes put them in your large pot and bring them to a simmer. Let them simmer for 5 minutes you do not want the heat up high because you do not to loose any liquid it is just to tenderized the peels. Now add all the rest of the stuff (Not the nuts). The blueberries, raisins, and cinnamon. Add the sugar and stir until it is dissolved. Now cook this concoction rapidly until you reach a gelling point.  I am linking you to my tips and tricks page it is toward the bottom on how to know a gel point of a jam no pectin.

Alright as the brew 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 hey 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 and ladle the sweetness into your clean sterile jars. Leave a ¼ inch head space. Wipe the rims clean, cap and water bath for 15 minute.

I am excited for you to experiment with different  ingredients so let me know what you come up with.