Oct 27, 2007 Posted in Preserving, Recipes

Peach Conserve

 

This recipe from Mom’s 1938 Better Homes & Gardens Cookbook was a staple often served as a dinner side to accompany game or roast poultry. It’s also good on toast.

3 oranges, juice, and rind
6 lbs peaches
5 lbs sugar
1 c raisins
1 c chopped walnuts

Cut the oranges without peeling them in thin slices. Peel peaches and cut in small pieces. Cook the peaches, oranges, sugar, and raisins together until thick, stirring often. Just before removing from the fire, add the nutmeats. Pour into sterilized jars and seal.