Zest from 3 medium oranges (about 9 T)
3 medium oranges, seeded, peeled and food processor chopped
6 C unpeeled, pitted and chopped peaches
1 large can crushed pineapple
1 lb jar maraschino cherries, drained and chopped
Juice of 3 large limes
1 1/2 lb sugar
1 t sea salt
1 1/2 t ginger
3/4 t mace
1 C light rum
Yields approx 6 pints
Combine all ingredients except the rum in a large pot. Cook at a rapid boil stirring frequently to prevent burning until almost to jellying point. Remove from heat. Stir in rum. Pour into hot, sterilized jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath. OR can be in a tupperware container for up to 2 weeks and also freezes well.
PLUM CONSERVE
about 4 lbs chopped, pitted plums
2 C golden raisins
2 large oranges, seeded, peeled and food processor chopped
Zest from 2 large oranges (about 1/2-3/4 C)
6 C sugar
2 C chopped pecans
Yields approx 5 pints
Combine all ingredients in large pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly almost to jellying point, about 15-20 minutes. Stir frequently to prevent sticking. Pour into hot, sterilized jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath. OR can be in a tupperware container for up to 2 weeks and also freezes well.
