PEACH ALMOND CONFETTI CONSERVE
"This fresh-tasting peach conserve is lovely with toasted crumpets or as part of a cheese plate, or on ice cream."
1 1/2 cups granulated sugar
1 pouch freezer jam pectin
3 1/2 cups finely chopped pitted peeled peaches
1/4 cup drained maraschino cherries, quartered
1 tablespoon lemon juice
3 tablespoons slivered almonds, toasted
1/4 teaspoon almond extract
Combine sugar and pectin, stirring until well blended. Add peaches, cherries (red and/or green), lemon juice, almonds and extract. Stir for 3 minutes.
Ladle jam into plastic or glass freezer jars, leaving 1/2-inch head space. Apply lids tightly. Let jam stand at room temperature until thickened, about 30 minutes.
Refrigerate for up to 3 weeks, or freeze for up to 1 year.
Makes about 5 cups
Adapted from source: The Calgary Herald, August 2, 2006
"This fresh-tasting peach conserve is lovely with toasted crumpets or as part of a cheese plate, or on ice cream."
1 1/2 cups granulated sugar
1 pouch freezer jam pectin
3 1/2 cups finely chopped pitted peeled peaches
1/4 cup drained maraschino cherries, quartered
1 tablespoon lemon juice
3 tablespoons slivered almonds, toasted
1/4 teaspoon almond extract
Combine sugar and pectin, stirring until well blended. Add peaches, cherries (red and/or green), lemon juice, almonds and extract. Stir for 3 minutes.
Ladle jam into plastic or glass freezer jars, leaving 1/2-inch head space. Apply lids tightly. Let jam stand at room temperature until thickened, about 30 minutes.
Refrigerate for up to 3 weeks, or freeze for up to 1 year.
Makes about 5 cups
Adapted from source: The Calgary Herald, August 2, 2006
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