Make a Peach Conserve
With Cantaloupe or Cherries

Here are two Peach Conserve Recipes, one including peaches and cantaloupe, the other peaches and maraschino cherries.

Two unique recipes for preserving that delectable taste of fresh peaches!

Recipe #1 - Cantaloupe and Peach Conserve

Ingredients

5 cups peeled, diced cantaloupe
5 cups pitted, peeled, diced peaches
3 medium oranges, grated rind and juice
5 cups granulated sugar

Directions

Mix all of the above ingredients together in a large cooking pan, and allow mixture to stand for about 1 hour, or until the sugar is completely dissolved.

Bring mixture to a boil, and boil, uncovered to the jam stage, about 30 minutes. Be sure to stir often to avoid sticking and burning.

Pour mixture into hot sterilized jars.

Ladle at once into hot, clean, jars, leaving a 1/4 inch headspace.

Wipe jar rims and adjust lids.

Process in a boiling water bath.

Makes about 6 1/2 cups peach cantaloupe conserve.

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Recipe #2 - Peach Maraschino Cherry Conserve

Ingredients

2 oranges, cut into quarters
1 cup water
1 - 6 oz. size - bottle maraschino cherries
8 cups pitted, peeled and chopped peaches
6 cups granulated sugar

Directions

Peel the orange peel, and slice each piece into very thin slices.

Place orange peel slices in the 1 cup of water and simmer in a pan for about 15 minutes, or until peel pieces are tender, then drain.

Slice the orange pulp.

Drain the maraschino cherries, reserving the liquid/syrup.

Cut the cherries into quarters and add, with the liquid/syrup to the orange pulp, chopped peaches and sugar.

Bring the fruit mixture to a boil, and cook, uncovered, until mixture thickens, about 20 minutes. Be sure to stir often to avoid sticking and burning!

Add the cooked orange peel and continue cooking for another 2 minutes.

Remove from heat, and skim foam, and stir for about 5 minutes.

Pour mixture into hot sterilized jars, leaving a 1/4 inch headspace.

Wipe jar rims and adjust lids.

Process in a boiling water bath.

Makes about 8 cups of peach cherry conserve.

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