Peach Conserve With Rum Recipe
Ingredients
| Orange peel | 3 Tablespoon, grated | |
| 2/3 cup seeded and chopped orange pulp | ||
| Light rum | 1/2 Cup (16 tbs) | |
| Peaches | 2 Cup (16 tbs), chopped | |
| Pineapple | 3/4 Cup (16 tbs), crushed | |
| Maraschino cherries | 1/2 Cup (16 tbs), chopped | |
| Lime juice | 3 Tablespoon | |
| Sugar | 6 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Mace | 1/4 Teaspoon | |
Directions
Combine orange peel and pulp with water to cover in a small sauce pan.
Cook until peel is tender; set aside.
Put opened container of rum in hot water.
Combine reserved orange mixture with remaining ingredients, except rum, in a large sauce pot.
Cook almost to jellying point.
Remove from heat.
Skim foam if necessary.
Stir in hot rum.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Cook until peel is tender; set aside.
Put opened container of rum in hot water.
Combine reserved orange mixture with remaining ingredients, except rum, in a large sauce pot.
Cook almost to jellying point.
Remove from heat.
Skim foam if necessary.
Stir in hot rum.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Chef
