One of the first recipes in the new Taste of Home Canning Magazine for the summer 2012 that caught the eye of my sister and I was the Peach Amaretto Conserve. I'm here in Las Vegas to put up about 90 lbs of peach and apricots from her three fruit trees that have been producing such sweet and perfect fruit for canning.
The Peach Amaretto is one of about 10 recipes that we are doing and each one will be showcased on here as soon as I am done on Monday, Memorial Day. I had to post this one first because it is really one of those rare gems of a recipe that you covet the jar and wish that you were making more. Our plan for the evenings festivities is to use this fantastic jar to put on French Vanilla ice cream for dessert after the barbecue we are having. When my sister Cheryl and I tasted it that was the first thing we thought of!
If you get a chance and get 2 lbs of peachs (4 cups cut up) take the time to make this recipe. The Amaretto is fantastic and because it's heated through in the water bath the almond taste is all that is left for flavor.
Enjoy and Happy Memorial Day. Thanks to those who serve in our military for taking such good care of us and to the families that sacrifice being with their loved ones!
Amaretto Peach Conserve
1 cups golden raisins ( we used dried cherries since I don't like raisins)
3/4 cup boiling water
2 lbs peaches, peeled and chopped (4 cups chopped)
4 t. grated orange peel
1/3 cup orange juice
2 T. bottled lemon juice
3 cups sugar
1/2 cup chopped pecans
3 T. Amaretto
Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange peel. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until peaches are tender;
Stir in orange and lemon juices; return to a boil. Add sugar. Cook uncovered, over medium heat for 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from the heat; stir in Amaretto.
Carefully ladle hot mixture into hot half pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims and adjust lids. Processin in water bath for 10 minutes (recipe says 5 minutes) Makes 5 half pints.
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun...
A few of my Facebook followers have shared some concern about opening jars and finding black or brown spots on the underside of their cannin...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
As the canning community grows the need for new and educational post are so important. With all the information available to a newbie regard...
Many canners during the season search for locations in their homes where they are able to store their precious jars. Finding that perfec...
Whether you are sending canning jars for family or friends, overseas or in the US, you will want to have a few good mailing and packaging ...
This morning I woke up ready to take on a new recipe, but some of the ladies on my FB page beat me to it. I decided when I saw the enthusias...
One of my good friend's Misty, who is a very smart "cookie", has come up with a brilliant way to make the Hawaiian Cowboy Cand...
I have had this recipe in my folder for over a year but just have not gotten around to making it or posting it. It's hard to find the C...