10:40:00 PM
 The second conserve is one that I spied in the new Better Homes and Garden Magazine that came out on newsstand this last week. My sister has so many peaches this was perfect to use up a basket of peaches, hers are small and not Freestone.*

We both love the addition of the Champagne vinegar which I was floored that she had in her pantry but you can substitute for either white wine vinegar or rice vinegar. The end result has a very interesting flavor of the sweet sour from the sweetness of peaches and tart sour from the vinegar. The cardamom gave it also an earthy taste and the pistachios were meaty as my sister used the jam on her favorite vanilla ice cream.

This conserve was also good with the pork that my sister made for dinner as a dipping sauce when we warmed it a little. This would be really good on goat cheese as an appetizer adding the additional saltiness that you definitely get from the pistachios. 
This recipe is an adaptation of the original recipe in the magazine. 

Peach Honey Pistachio Conserve

5 cups fresh peaches, about 5 medium
1 cup honey
½ cup water
¼ cup champagne vinegar
2 cups sugar
1 cup chopped pistachio nuts
½ t. ground cardamom

Preparation: Prepare 6 half pint jars in hot water. Using a knife peel and chop your peaches. your apricots and chop them. Chop the pistachios. 

Cooking: In a stainless steel pot combine peaches, honey,  the water and vinegar. Heat over medium till boiling. Reduce the heat and simmer for 5 minutes or until peaches are tender, stirring occasionally.  Stir in the sugar and return to boiling. Now reduce the heat again and simmer for 30 minutes. Remove from heat. Stir in the nuts and cardamom and fill jars. The recipe will be a bit runny like a soft marmalade since you don't add pectin.

Processing: Ladle jam into hot, sterilized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Freestone peaches have pits, or stones, that are not strongly attached to the flesh of the peach. They are either loose within the center of the peach or pop out easily with just a little pressure. Clingstone peaches have pits that are very strongly attached to the flesh of the fruit and it is almost impossible to remove them without losing a significant piece of the peach along with it.

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