Peach Pistachio Conserve – makes approx. 6 half-pint jars

I had so much fun creating this recipe last summer!  It was even more fun to bring a couple
jars to family gatherings for taste-testing!

This flavorful conserve is delicious atop goat cheese, compliments Foie gras beautifully and makes an excellent addition to a Prosciutto and Pancetta plate.  Enhance its flavors by sprinkling a touch of Himalayan sea salt prior to serving!

The possibilities are endless and the flavors abound!

 

 

Ingredients

2 cups unsalted, shelled Pistachio nuts*, chopped

4 cups peaches, peeled and finely chopped (approx. 8 peaches)

2 cups sweet cherries, pitted and coarsely chopped

Zest and Juice from 2 large Oranges

2 cups golden raisins

1 Tbsp fresh gingerroot, grated

¼ cup fresh mint, finely chopped

2 Tbsp lemon juice

6 Tbsp Canning Gel

 

Instructions

Pistachio Prep:  In the event you cannot procure unsalted nuts, place salted pistachios in a colander in the sink and rinse thoroughly until the salt has been removed.  Simply pat pistachios dry before chopping.

In a large stainless steel stock pot, combine all ingredients, less the Canning Gel, and bring to a boil over medium-high heat.  Stir constantly to avoid scorching.  Once at a boil, reduce heat and whisk in Canning Gel.  Boil gently for 10 minutes, stirring frequently to avoid scorching as the conserve thickens.

Ladle hot conserve into hot jelly jars leaving a ¼” headspace.  Remove any air bubbles and adjust headspace as necessary.  Using a warm wash cloth dipped in vinegar, wipe jar rims and screw bands.  Add sterilized lids and rings and hand tighten.

Place jars in a water bather and cover with 1 inch of water.  Process jars for 15 minutes.  Remember processing time does not begin until the water is at a full rolling boil!

Enjoy~
The Canning Diva®
www.CanningDiva.com