PEACH CONSERVE

This year, I am not into making cooked jams  --- Mom's best friend used to make a delicious peach conserve that had walnuts and maraschino cherries in it.  Ruby used to go to all the farmers markets to make conserves, jams, and pickles.  I couldn't wait to taste her homemade goodies.  This year when the strawberries were at the market I made freezer strawberry jam but I used lite certo and there is very little flavour to the jam.  I just found a freezer jam for peach conserve.  It has almonds instead of walnuts.  Something new is the Bernardin plastic and safe jar from Canadian Tire -

 Here is the recipe.

Want to try a peach jam a little different from the norm? This no-cook jam combines the mellow fruity flavour of peaches with beautiful flecks of sweet cherries and classic almond crunch. Use as a divine crêpe filling, spread over croissants, or simply use as an ice cream topping. There’s only one risk—you may get addicted!

Makes 4 to 5 x 250 ml jars.

1 -1/2 cups (375 ml) granulated sugar

1 pouch (45 g) BERNARDIN® Freezer Jam Pectin

3 1/2 cups (875 ml) prepared peaches, about 2.7 lb (1.2 kg)

1 tbsp (15 ml) lemon juice

4 tbsp (60 ml) chopped maraschino cherries

3 tbsp (45 ml) slivered almonds, toasted

1/4 tsp (1 ml) almond extract

• Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.

• Blanch, peel, pit and very finely chop peaches (do not crush). Measure 3 -1/2 cups (875 ml).

• In a large mixing bowl, combine the peaches (3 ½ cups), the lemon juice, the cherries and the almonds with the sugar . Stir together until sugar dissolves: let stand 10 minutes.

• Gradually stir in the contents of the Freezer Jam Pectin into the fruit mixture until dissolved. Stir 3 minutes.

• Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.