Peach Conserve with Brandy Recipe
Ingredients:
- 3 lb (1.4 kg) ripe peaches
¼ lb (112 g) slivered almonds - 3 oz (84 g) glace cherries
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- Pinch of ground cinnamon
- 2½ lb (1.15 kg) sugar
- 5 tablespoons brandy
- ½ pint (300 ml)pectin stock
Method:
- Peel, stone and cut the peaches into smallish pieces, collecting all of the juice.
- Put into a pan with the almonds, cherries, lemon rind and juice and a pinch of ground cinnamon.
- Add the sugar and bring to the boil, stirring until the sugar has dissolved.
- Remove from the heat and stir in the brandy and pectin stock.
- Leave to cool slightly for 5 minutes and then stir again.
- Pour into hot. sterilized jars and cover.
- Label when cool.
Makes about 5 lbs (2.3 kg) of conserve.
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- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
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Filed under All Recipes, Cherries, Conserves, Lemons, Peaches, Val's Preserves, Vegetarian Recipes by
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