Freezer Peach Conserve Recipe
I am in love with this Freezer Peach Conserve recipe as it brings such rave comments everytime I make it. Treat your near and dear ones with this amazing Freezer Peach Conserve as a Side Dish . The key ingredient here is Fruits. Do let me know how you've liked my Freezer Peach Conserve. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
6 8-ounce freezer-safe, dishwasher-safe containers or jelly glasses with tight-fitting lids
About 1 1/4 pounds fully ripe peaches
1 medium-sized orange
1/4 cup walnuts, finely chopped
3 tablespoons chopped Maraschino cherries
2 tablespoons lemon juice
1/2 teaspoon salt
4 1/4 cups sugar
1 1 3/4-ounce package powdered fruit pectin
3/4 cup water
Directions
1. Prepare containers and lids for freezer jams
2. Peel, pit, and slice peaches. In large bowl, with potato masher or slotted spoon, thoroughly crush enough peaches to make 1 1/2 cups fruit. From orange, grate 2 teaspoons peel. Peel and section orange; dice enough sections to make 1/4 cup fruit. Add orange peel and sections, chopped nuts, cherries, lemon juice, and salt to peaches in bowl. Stir in sugar until thoroughly mixed; let stand 10 minutes.
3. In 1-quart saucepan over medium heat, heat fruit pectin and water to boiling; boil 1 minute, stirring constantly. Stir pectin mixture into fruit; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle mixture into glasses to 1/2 inch from top; cover with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.
2. Peel, pit, and slice peaches. In large bowl, with potato masher or slotted spoon, thoroughly crush enough peaches to make 1 1/2 cups fruit. From orange, grate 2 teaspoons peel. Peel and section orange; dice enough sections to make 1/4 cup fruit. Add orange peel and sections, chopped nuts, cherries, lemon juice, and salt to peaches in bowl. Stir in sugar until thoroughly mixed; let stand 10 minutes.
3. In 1-quart saucepan over medium heat, heat fruit pectin and water to boiling; boil 1 minute, stirring constantly. Stir pectin mixture into fruit; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle mixture into glasses to 1/2 inch from top; cover with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.
