Peach & Raspberry Conserve

February 28, 2022 (Last Updated: March 9, 2022)

By Karen Hart

Makes about 3½ jars of 250g each
700g ripedessertpeaches, peeled, stoned and diced
1½ cups fresh raspberries
2 cups granulated sugar
Juice of 1 lemon
  1. Layer the fruit and sugar in a large glass bowl, cover with clingwrap and leave overnight at room temperature. 
  2. Put the fruit, sugar and lemon juice in a large saucepan or preserving pan and gently simmer for 20 minutes or until the fruit softens. 
  3. Turn up the heat and bring to a boil. 
  4. Boil for 20 minutes until it reaches setting point. 
  5. Remove the saucepan from the heat while you test for a set. 
  6. Ladle into warm sterilised jars and seal. 
  7. Store in a cool, dark place and refrigerate after opening.
Tip: This conserve goes perfectly with a really good vanilla ice cream or a plain sago pudding. It is a spectacular addition to a festive Pavlova.

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