Coconut Pecan Peach Conserve (+Giveaway)

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.
Coconut Pecan Peach Conserve // Savvy Eats
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!

Coconut Pecan Peach Conserve on Savvy Eats

Coconut Pecan Peach Conserve

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Yield: About 11 half-pint jars

Coconut Pecan Peach Conserve

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. Wrap the cloves and allspice in a piece of cheesecloth to create a spice bundle.
  3. 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.
  4. Stir in the sugar and boil, stirring often, for another 15 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
http://www.savvyeat.com/coconut-pecan-peach-conserve/

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

PS: Other favorite peach preserves: wine-spiked peach jam and peach salsa.

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.

 

Chewy Coconut Granola Bars #SundaySupper #ChooseDreams

Psst: This post is sponsored by American Family Insurance. All opinions are my own. 

Working from home can be a lonely business. Day in and day out, I’m home alone with nobody to talk to but the dog. To give myself some time around real people (not to mention a change of scenery), I try to go work in a coffee shop once or twice a week. I’m usually there between meals, and after a few hours of writing, my stomach is usually rumbling. I could buy a pastry, but they’re so packed with butter and sugar that it doesn’t seem wise to indulge twice a week. So instead, I buy another chai or coffee, and break out a homemade snack, like these chewy coconut granola bars.

Chewy Coconut Granola Bars

I’m not the only one loving these granola bars. Since Dan is constantly on-the-go at work, he likes to keep some of these in his office for those brief moments when he can sit down at his desk. They’re an afternoon snack that the whole family can love!

And when you make your own granola bars, you can have total control over the ingredients. This mean no artificial ingredients, no high fructose corn syrup and a whole lot less saturated fat. Here, coconut oil provides the binding fat in place of butter.  Instead of high fructose corn syrup or loads of white sugar, these bars call for honey and just a little brown sugar. Plus, in addition to the usual oats, I’ve added flax and chia seeds o provide a little extra boost of fiber, omega-3s and antioxidants.

Coconut Oat Granola Bars

They’re super easy to freeze, too, which means you don’t have to worry about eating them all before they go stale. Here’s how to do it.

Chewy Coconut Granola Bars

Yield: 12 bars

Chewy Coconut Granola Bars

These chewy granola bars make a great afternoon snack for nearly anyone, kids or adults alike! If you don't have any rye flakes, you can substitute in another cup of oats.

Ingredients

  • 2 cup rolled oats
  • 1 cup rye flakes (see headnote)
  • 1 cup chopped walnuts
  • 1/2 cup unsweetened flaky coconut
  • 1/2 cup flax seeds
  • 1/2 cup chia seeds
  • 1/3 cup honey
  • 1/4 cup almond butter
  • 1/4 cup coconut oil
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup mini chocolate chips (optional)

Instructions

  1. Line a 9x9" baking pan with parchment paper, and grease the paper with a little oil or butter.
  2. Stir together the oats, rye flakes, walnuts, coconut, flax seeds and chia seeds.
  3. Heat the honey, almond butter, coconut oil and brown sugar together in a small saucepan. Cook, stirring occasionally, until the honey just begins to bubble. Remove from the heat and stir in the vanilla and salt.
  4. Stir the wet ingredients into the dry until all the dry ingredients are completely coated. This will take a minute or two.
  5. Press the granola into the prepared pan. Sprinkle the chocolate chips over the top. Lay another piece of parchment paper over the top, pressing down to solidify the bars. It helps if you can weigh the bars down with another baking pan, to really help them stick together.
  6. Chill in the refrigerator for at least 2 hours before slicing.

Make Ahead and Storage

http://www.savvyeat.com/chewy-coconut-granola-bars-sundaysupper-choosedreams/

ChooseDreams

Want to see more family favorite recipes turned healthy? The Sunday Supper Movement has teamed up with American Family Insurance to bring you a whole host of healthy family recipes. Find more recipes on the “Family Favorite Recipes” Pinterest board, and follow American Family Insurance on their website, LinkedIn, YouTube, Google+, Twitter, Facebook and Pinterest.

 

 

Check out the recipes my fellow contributors made, too!

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Zucchini Meat Lasagna by Peanut Butter and Peppers

Sweet

Chewy Coconut Granola Bars by Savvy Eats

Enlightened Southern Banana Puddings by The Weekend Gourmet

Mom’s Fruit Salad by Magnolia Days

Strawberry Vanilla Canapés by The Not So Cheesy Kitchen

Zucchini Carrot Snack Cake by The Foodie Army Wife

Sunday-SupperJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement Psst: This post is sponsored by American Family Insurance. All opinions are my own.