• 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.