Like jam, this conserve starts with a thick and fruity base. But to kick it up a notch, this conserve also includes dried peaches and pistachios.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

46 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 7 mg sodium. 45 mg potassium; 10 g carbohydrates; 0 g fiber; 9 g sugar; 0 g protein; 0 g trans fatty acid; 40 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;