Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Sized seedless orange 1/4 To 1/2 cup (60 - 120 mL)
1/2 c (120 mL) light rum Chopped maraschino cherries
2 qt (1900 mL) chopped peaches 1/2 ts (2.5 mL) salt
6 1/2 c (1560 mL) sugar 1/2 ts (2.5 mL) ground ginger
3 tb (45 mL) lime juice 1/4 ts (1.25 mL) ground mace
1/4 c (180 mL) crushed pineapple

Use sharp knife to remove thin yellow part of orange peel. Finely
chop rest of orange, add just enough water to prevent sticking, and
cook until peel is tender. Put opened container of rum in hot water.
Wash, drain, peel, coarsely chop and measure peaches. With exception
of rum, mix all ingredients, including water in which orange was
cooked, and boil almost, but not quite, to jellying point. Remove
from heat. Quickly skim off foam, stir in hot rum. Pour hot, into
hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process
15 minutes in a boiling water bath canner. Yield: 2 or 3 pints (960
- 1440 mL).

Note: When made without rum, this recipe yields a better than average
peach conserve.

From: The Ball Blue Book Shared by: Pat Stockett
From: Pat Stockett Date: 08-30-95 (06:01) (159)
Fido: Cooking

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