Peach Honey Pistachio Conserve
This recipe is anadaptation of the original recipe in the magazine.
Ingredients
- 5 cups fresh peaches, about 5 medium
- 1 cup honey
- 1/2 cup water
- 1/4 cup champagne vinegar
- 2 cups sugar
- 1 cup chopped pistachio nuts
- 1/2 t. ground cardamom
Instructions
Preparation:
- Prepare 6 half pintjars in hot water. Using a knife peel and chop your peaches. your apricotsand chop them. Chop the pistachios.
Cooking:
- In a stainless steelpot combine peaches, honey, the water and vinegar. Heat over medium tillboiling.
- Reduce the heat and simmer for 5 minutes or until peaches are tender,stirring occasionally.
- Stir in the sugar and return to boiling. Nowreduce the heat again and simmer for 30 minutes. Remove from heat.
- Stir in thenuts and cardamom and fill jars. The recipe will be a bit runny like a soft marmalade since you don't add pectin.
Processing:
- Ladle jam into hot, sterilized half pint canning jars, leaving 1/4"headspace. Remove air bubbles and refill if necessary.
- Wipe rims, and addhot lids and rings. Place the jars in the water bath making sure that thewater covers each of the jars by 1 to 2 inches. Add hot water to the canner ifit doesn't measure up.
- Cover the pot and turn up the heat under the canner andwait for the water to start boiling. Once the water has come to a boil startyour timer for 10 minutes.
- When complete turn off the heat and remove the coverand let the jars sit for another few minutes.
- Remove the jars and place themback on the dishtowel in a place that they will sit overnight to cool. Do nottouch or move them till the next morning.
Sealing:
- Sometime in the nexthour your jars will be making a "pinging" or "popping"noise. That is the glass cooling and the reaction of the lids being sucked intothe jar for proper sealing. Some recipes may take overnight to seal. Check yourlids and reprocess any jars that did not seal.
Notes
Freestone peaches have pits, or stones, that are not strongly attached tothe flesh of the peach. They are either loose within the center of the peach orpop out easily with just a little pressure. Clingstone peacheshave pits that are very strongly attached to the flesh of the fruit and it isalmost impossible to remove them without losing a significant piece of thepeach along with it.