Orange Peach Conserve Food

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.

ORANGE PEACH CONSERVE

Steps:

• Wash and dry the oranges and lemon. Quarter them and remove seeds and thick membranes (but do not peel). Put through a food chopper, using the coarse blade. Peel and pit the peaches and mash slightly with a pastry blender or fork.
• Place all the ingredients except the pecans in a large kettle over medium heat. Bring to a boil to dissolve sugar, stirring occasionally. Reduce heat to low and simmer for 1 1/2 to 2 hours, until mixture measures 221 degrees on a candy thermometer or falls in sheets from a spoon. Stir occasionally to prevent sticking, and crush any large pieces of peach.
• Remove from heat and stir in the pecans. Carefully ladle conserve into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess conserve from inside and outside rims, then seal.

PEACH-ORANGE CONSERVE

Steps:

• Wash oranges and slice very thinly, discarding seeds.
• Cut slices into quarters.
• Or, if you want to use your food processor, grind the oranges using the steel blade.
• Place oranges in a large heavy saucepan with the water and simmer, covered, over low heat until clear and soft-- about 30 minutes.
• Add lemon rind, lemon juice, peaches and sugar.
• Drain the cherry juice from the bottle and add to pot.
• Stir well.
• Cut cherries in half and set aside.
• Over high heat, bring peach mixture to a boil.
• Reduce heat and cook, uncovered, at a brisk simmer until the mixture thickens and the peaches turn translucent.
• Expect this to take about 1 hour.
• Stir frequently.
• During the last 5 minutes of cooking, add the cherries and almonds.
• Remove from heat and skim off foam.
• Bottle in hot sterilized mason jars and seal with prepared lids.

PEACH MARMALADE

Steps:

• Gather the jars and lids.
• Prepare a boiling water bath canner .
• Sterilize 8 half-pint jars and lids. Keep them in the hot water until needed.
• Prepare the jars for the canning process.
• Cut the orange and lemon into quarters and remove seeds.
• Cut the orange and lemon quarters crosswise into thin slices.
• In a medium saucepan, combine orange and lemon slices and water. Cover and simmer the orange and lemon mixture over low heat for 20 minutes.
• Bring a large pot of water to a boil.
• Fill a large bowl with ice water.
• Drop the peaches into the boiling water for about 15 seconds, or until you see the peels splitting. With a slotted spoon, transfer the peaches to the ice water to stop the cooking.
• Once the peaches are warm, use a sharp knife to peel them. Pit them and chop the flesh finely.
• In an 8- to 10-quart stockpot or Dutch oven, combine orange and lemon mixture and chopped peaches.
• Stir the pectin into the fruit mixture and bring the fruit to a rolling boil. Stir in sugar and bring to a full rolling boil again, stirring constantly. Continue the full boil, uncovered, for 1 minute. Remove from heat and quickly skim off any foam.
• Pour at once into hot sterilized jars and seal.
• Process in a boiling water bath canner for 5 minutes.
• Once it's open, store in the fridge and enjoy.

MICROWAVE PEACH JAM WITH ORANGE LIQUEUR

Steps:

• Place peaches and sugar in a deep 8 cup microwavable container.
• Stir in lemon juice.
• Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.
• Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
• Stir in liqueur.
• Ladle into sterilized jars and process 5 minutes in boiling water.

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 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.