Peach Orange Conserve Recipes

PEACH ORANGE JAM

Steps:

• Run peaches through a chopper. I think that you would blanch, peel and pit the peaches before running them through chopper.
• Run all oranges through chopper, using rind of one orange. (just the zest; the whole rind will make it bitter; other recipes are using zest from all the oranges; you judge).
• Add cherry juice to the peaches, oranges, and sugar.
• Cook, stirring constantly, I am guessing this will burn easily.
• Cook until thick.
• When nearly done, add chopped cherries.
• Bring to a boil.
• Put in small jar and cover with paraffin wax (I said this was old recipe).
• Another recipe had you water bathing for 10 minutes to seal; check Ball book.

PEACH-PINEAPPLE-ORANGE MARMALADE

Steps:

• Skin, dice and wash the peaches. Place in a large saucepan.
• Add the pineapple to the peaches and mix well.
• Slowly stir in the sugar.
• Boil the mixture for 20 minutes.
• Take it off the heat and stir in the orange jello.
• If you are using it right away, let it stand (stirring occasionally) and keep it in the refrigerator. If you want to keep it in jelly jars, pour the hot mixture into the jars you are using. Seal with rings and bands, then turn the jar over onto its lid and leave it sit overnight. It will seal without a pressure canner.

PEACH ORANGE JAM

Steps:

• Cut peaches in small pieces, leaving skins on.
• Squeeze juice from oranges & add to peaches.
• Grind oranges (both pulp & rind) in a food processor. Add to peaches.
• Measure the total amount of fruit and add an equal amount of sugar.
• Cook over "medium" heat until the mixture starts to thicken. This will probably take 1 - 1 1/2 hours.
• Stir in amaretto, cooking until jel stage (coats a spoon).
• Stir in the almonds.
• Pour into hot, sterlized jars & seal.

PEACH ORANGE MARMALADE

Steps:

• Add all ingredients to a large pot; slowly bring to a boil; stir frequently until the sugar dissolves.
• Boil for approximately 40 minutes or until thickened, stirring frequently to keep from sticking.
• Take pot off of stove; skim off foam with a metal spoon.
• Quickly pour marmalade into hot sterized jars, leave 1/4 inch headspace.
• Cover immediately with metal lids and screw on bands tight.
• Process in boiling water bath for 15 minutes.

PEACH CONSERVE

Steps:

• Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot.
• Stir in salt. Measure bulk of fruit and add equal amount of sugar.
• Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny.
• Add cherries just before filling jars.
• Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.