In a 6- to 8-quart heavy pot combine the first four ingredients (through vinegar). If using fresh peaches, use a potato masher to slightly crush the peaches. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until peaches are tender, stirring occasionally. If using frozen peaches, use a potato masher to slightly crush the peaches.
Stir sugar and dried peaches into peach mixture in pot. Return to boiling, stirring to dissolve sugar; reduce heat. Boil gently, uncovered, about 30 minutes or until mixture is syrupy, stirring occasionally. Remove from heat. Stir in pistachios and cardamom.
Ladle hot conserve into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.