The second conserve is one that I spied in thenew Better Homes and Garden Magazine that came out on newsstand this lastweek. My sister has so many peaches this was perfect to use up a basket ofpeaches, hers are small and not Freestone.*
We both love the addition of the Champagnevinegar which I was floored that she had in her pantry but you can substitutefor either white wine vinegar or rice vinegar. The end result has a veryinteresting flavor of the sweet sour from the sweetness of peaches and tartsour from the vinegar. The cardamom gave it also an earthy taste and thepistachios were meaty as my sister used the jam on her favorite vanilla icecream.
This conserve was also good with the pork that mysister 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 additionalsaltiness that you definitely get from the pistachios.
Peach Honey Pistachio Conserve
- 5 cups fresh peaches, about 5 medium
- 1 cup honey
- 1/2 cup water
- 1/4 cup champagne vinegar
- 2 cups sugar
- 1 cup chopped pistachio nuts
- 1/2 t. ground cardamom
- Prepare 6 half pintjars in hot water. Using a knife peel and chop your peaches. your apricotsand chop them. Chop the pistachios.
- In a stainless steelpot combine peaches, honey, the water and vinegar. Heat over medium tillboiling.
- Reduce the heat and simmer for 5 minutes or until peaches are tender,stirring occasionally.
- Stir in the sugar and return to boiling. Nowreduce the heat again and simmer for 30 minutes. Remove from heat.
- Stir in thenuts and cardamom and fill jars. The recipe will be a bit runny like a soft marmalade since you don't add pectin.
- Ladle jam into hot, sterilized half pint canning jars, leaving 1/4"headspace. Remove air bubbles and refill if necessary.
- Wipe rims, and addhot lids and rings. Place the jars in the water bath making sure that thewater covers each of the jars by 1 to 2 inches. Add hot water to the canner ifit doesn't measure up.
- Cover the pot and turn up the heat under the canner andwait for the water to start boiling. Once the water has come to a boil startyour timer for 10 minutes.
- When complete turn off the heat and remove the coverand let the jars sit for another few minutes.
- Remove the jars and place themback on the dishtowel in a place that they will sit overnight to cool. Do nottouch or move them till the next morning.
- Sometime in the nexthour your jars will be making a "pinging" or "popping"noise. That is the glass cooling and the reaction of the lids being sucked intothe jar for proper sealing. Some recipes may take overnight to seal. Check yourlids and reprocess any jars that did not seal.