PEACH OR PLUM CONSERVES
About 8 half-pint jars
A rich accompaniment to dark meats. Please read How to Process.
With a peeler, remove the zest in strips from:
- 1 large orange
- 1 small lemon
Cut away and discard the white pith from the fruit, section, and remove the seeds. Chop the zest and pulp and add to a large heavy saucepan with:
- 3 pounds firm-ripe peaches or plums, pitted and coarsely chopped
- 2 cups golden raisins (8 ounces)
- 3 ½ cups sugar
Bring to a boil, then reduce the heat and simmer, stirring frequently, until the mixture reaches the jelling point, about 1 hour. While the conserves cook, prepare a water-bath canner, gather all your canning equipment, and have ready 8 clean, hot half-pint jars.
Stir into the conserves:
- 1 cup pecan or walnut pieces, toasted
Cook for 5 minutes. Remove from the heat. If desired, stir in:
- (¼ cup bourbon or brandy)
Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.