Peach Or Plum Conserves

Let's Cook

1. Step 1.

   With a peeler, remove the zest in strips from: 1 large orange; 1 small lemon

2. Step 2.

   Cut away and discard the white pith from the fruit, section, and remove the seeds. Chop the zest and pulp and add to a large heavy saucepan with: 3 pounds firm-ripe peaches or plums, pitted and coarsely chopped; 2 cups golden raisins (8 ounces); 3 ½ cups sugar

3. Step 3.

   Bring to a boil, then reduce the heat and simmer, stirring frequently, until the mixture reaches the jelling point, about 1 hour. While the conserves cook, prepare a water-bath canner, gather all your canning equipment, and have ready 8 clean, hot half-pint jars.

4. Step 4.

   Stir into the conserves: 1 cup pecan or walnut pieces, toasted

5. Step 5.

   Cook for 5 minutes. Remove from the heat. If desired, stir in: (¼ cup bourbon or brandy)

6. Step 6.

   Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.