Peach Conserve With Rum
|Grated orange peel||3 Tablespoon|
|Seeded chopped orange pulp||2⁄3 Cup (10.67 tbs)|
|Light rum||1⁄2 Cup (8 tbs)|
|Peeled pitted chopped peaches||2 Cup (32 tbs)|
|Crushed pineapple||3⁄4 Cup (12 tbs)|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs)|
|Lime juice||3 Tablespoon|
|Sugar||6 1⁄2 Cup (104 tbs)|
Combine orange peel and pulp with water to cover in a small sauce pan.
Cook until peel is tender; set aside.
Put opened container of rum in hot water.
Combine reserved orange mixture with remaining ingredients, except rum, in a large sauce pot.
Cook almost to jellying point.
Remove from heat.
Skim foam if necessary.
Stir in hot rum.
Pour hot into hot jars, leaving 1/4-inch head space.
Process 15 minutes in boiling water bath.