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Recipe Summary

Yield: Makes 10 8-ounce jars

Ingredients

Ingredient Checklist

3 bright-skinned oranges

1 bright-skinned lemon

3 pounds peaches

8 cups sugar

1 1/2 cups dark or golden raisins

1 cup coarsely chopped pecans

      Cook's Notes

If you don’t have a food chopper, use a food processor, but be careful not to puree fruit.

Gallery

Recipe Summary

Yield: Makes 10 8-ounce jars

Recipe Summary

Yield: Makes 10 8-ounce jars

Recipe Summary

Yield: Makes 10 8-ounce jars

Yield: Makes 10 8-ounce jars

Makes 10 8-ounce jars

Ingredients

Ingredients

  • 3 bright-skinned oranges
  • 1 bright-skinned lemon
  • 3 pounds peaches
  • 8 cups sugar
  • 1 1/2 cups dark or golden raisins
  • 1 cup coarsely chopped pecans

Directions

Wash and dry the oranges and lemon. Quarter them and remove seeds and thick membranes (but do not peel). Put through a food chopper, using the coarse blade. Peel and pit the peaches and mash slightly with a pastry blender or fork.

Place all the ingredients except the pecans in a large kettle over medium heat. Bring to a boil to dissolve sugar, stirring occasionally. Reduce heat to low and simmer for 1 1/2 to 2 hours, until mixture measures 221 degrees on a candy thermometer or falls in sheets from a spoon. Stir occasionally to prevent sticking, and crush any large pieces of peach.

Remove from heat and stir in the pecans. Carefully ladle conserve into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess conserve from inside and outside rims, then seal.

      Cook's Notes

If you don’t have a food chopper, use a food processor, but be careful not to puree fruit.

Cook’s Notes

If you don’t have a food chopper, use a food processor, but be careful not to puree fruit.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Orange Peach Conserve

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Reviews:

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All Reviews for Orange Peach Conserve

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest