This post is sponsored by SweetPreservation.com. Thanks for the supporting the brands that help me run Savvy Eats.
Peach preservation is an all-or-nothing endeavor for me, it seems. With strawberries or blueberries, I go pick a batch of fruit multiple times over the course of a few weeks, eating and preserving the berries as they come. But the peach season is so incredibly short here that I typically have to get all of my peaches at once, and then rush to preserve them within 2-3 days. I tend to work like crazy for those few days, making all sorts of peach preserves, but it is totally worth it come fall and winter.
Unfortunately, our peach season was totally crummy here. I managed to pick a few this weekend at the one farm that has peaches available in bulk, but it wasn’t nearly enough for all the peach preserving I wanted to do. Luckily, the folks behind SweetPreservation.com, a website run by the Washington State Fruit Commission, stepped in and offered to send me a whole case of gorgeous Washington State peaches (one of you will be getting a big case of peaches too – see the giveaway at the bottom of this post!).
I’ve long been a fan of the printable labels at Sweet Preservation (especially the How About Orange and Retro Spin labels). The site also has some ideas for fun canning crafts and tips for throwing a canning party. My friends and I often team up to get all our canning done, but it has been a long time since I’ve had an official canning party – I might have to plan one for this autumn, inspired by the website!
So far, I’ve made some peach rum sauce (okay, a lot of peach rum sauce) and a batch of coconut pecan peach conserve, and I still have quite a few peaches to go! I’m loving this conserve, though – I haven’t experimented with conserves all that much, but this one is going to be great with scones, toast, yogurt and ice cream this winter. It only has eight ingredients: peaches, oranges, cloves, allspice, sugar, cherries, pecans and coconut, but it tastes a lot more complex than that.
Be warned that this recipe makes a LOT of half pints (11!), but it would also make a great holiday gift. So with 11 jars, there will be plenty of peach conserve for you and your family to enjoy, and you’ll still have some left over for gifting!
Sweet summer peaches get a tropical boost from coconut, pecans and oranges in this conserve. Spoon it over toast, scones or yogurt to enjoy all year long.
Adapted from the Ball Complete Book of Home Preserving . Since this conserve makes such a large batch, you will likely need to can this in two rounds. For the second round, make sure that the empty jars sit in the boiling water bath for 10 minutes and that the conserve is very hot before filling the jars.
- 2 teaspoons whole cloves
- 2 teaspoons allspice
- 8 cups pitted, peeled and crushed peaches (about 4 pounds)
- 2 cups finely chopped seeded oranges, with peel (1-2 large oranges)
- 7 cups granulated sugar
- 1 cup maraschino cherries (I used my homemade cocktail cherries )
- 1/4 cup pecans, chopped
- 1/4 cup shredded unsweetened coocnut
- Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
- Wrap the cloves and allspice in a piece of cheesecloth to create a spice bundle.
- Combine the peaches, oranges and spice bag in a large stockpot and bring to a boil over medium high heat. Boil gently, stirring occasionally, for 15 minutes. Remove the spice bundle.
- Stir in the sugar and boil, stirring often, for another 15 minutes.
- Add the cherries, pecans and coconut and cook, stirring constantly, for another 5 minutes. Test the set of the gel (here's how). If it hasn't set, continue cooking and retesting every 2 minutes until it is done.
- Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel.
- Fill the jars up to 1/4” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Pour the water out of the heat-proof bowl and off the lids.
- Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Take the lid off the canning pot and turn off the heat, and allow the jars to rest for 5 minutes.
- Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.
Want to win a case of Washington State peaches so you can make some conserve or other peach goodies for yourself? Here’s how to win!
a Rafflecopter giveaway
This post is sponsored by SweetPreservation.com. Thanks for the supporting the brands that help me run Savvy Eats. This post also contains affiliate links. I only ever recommend products that I use myself.