Peach Conserve
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 4:17pm

Ingredients




12 smalls 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 ounces maraschino cherries, drained and halved

Preparation

1 Dip peaches in boiling water for 1/2 to 1 minute. Peel. 2 Put peaches and stones into large stockpot. 3 Grind orange peel and pulp and lemon and add to pot. 4 Stir in salt. Measure bulk of fruit and add equal amount of sugar. 5 Boil for 1 hour, stirring occasionally. 6 Discard stones. 7 Add cherries just before filling jars. 8 Fill hot sterilized half pint jars to within 1/4 inch of top. 9 Place sterilized metal lids on jars and screw metal bands on securely. Process in a boiling water bath for 5 minutes.