Georgia Peach Conserve

Georgia peaches at peak ripeness are practically begging to be turned into conserve.

Chopped peaches sit with sugar, chopped orange, lemon, and their juices for an hour or two before hitting the stove. That standing time draws out the natural juices and starts dissolving the sugar, so by the time you turn on the heat, the fruit is already swimming in syrup.

Low heat coaxes even more juice from the fruit before you bring it to a boil. Then it’s a slow simmer, stirring often, until the conserve thickens to a spreadable consistency. Raisins plump up in the hot mixture and add chewy pockets of sweetness.

Chopped pecans go in during the last 5 minutes so they soften slightly but keep their crunch. Sealed in hot sterilized jars, this conserve keeps beautifully.

Kitchen Tips

• Use dead-ripe peaches. Underripe peaches lack the sweetness and juice to make a good conserve. If you can smell them from across the room, they’re ready.
• Stir often as it thickens. The sugar content is high and it scorches fast on the bottom once it starts to reduce.
• Seal jars while everything is still hot for a proper vacuum seal. Warm conserve in warm jars with warm lids.

Variations

• Swap pecans for walnuts for an earthier nut flavor.
• Add a cinnamon stick during cooking for warm spice notes.
• Use nectarines when peaches aren’t at their best. No peeling needed since the skin softens during cooking.