Total Steps
9
Ingredients
6
Tools Needed
8
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- 12 small peaches, peeled and cut into pieces
- 1 orange, thinly peeled with pith removed and discarded, reserve peel
- 1 lemon, with peel cut up and seeded
- 1/4 teaspoon table salt
- granulated sugar
- 6 ounce maraschino cherries, drained and halved
Instructions
Step 1
Dip peaches in boiling water for 30 seconds to 1 minute, then peel them.
Step 2
Place the peeled peaches and their stones into a large stockpot.
Step 3
Grind the reserved orange peel, the orange pulp, and the whole lemon (with its peel and seeds cut up) and add them to the stockpot with the peaches.
Step 4
Stir in the table salt. Measure the bulk volume of the fruit mixture in the pot and add an equal amount of granulated sugar.
Step 5
Boil the mixture for 1 hour, stirring occasionally.
Step 6
Remove and discard the peach stones from the conserve.
Step 7
Add the drained and halved maraschino cherries to the conserve just before filling the jars.
Step 8
Fill hot, sterilized half-pint jars, leaving 1/4 inch headspace from the top.
Step 9
Place sterilized metal lids on the jars and screw metal bands on securely. Process the filled jars in a boiling water bath for 5 minutes.