By Karen Hart
Makes about 3½ jars of 250g each
Ingredients:
700g ripedessertpeaches, peeled, stoned and diced
1½ cups fresh raspberries
2 cups granulated sugar
Juice of 1 lemon
1½ cups fresh raspberries
2 cups granulated sugar
Juice of 1 lemon
Method:
- Layer the fruit and sugar in a large glass bowl, cover with clingwrap and leave overnight at room temperature.
- 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.
- Turn up the heat and bring to a boil.
- Boil for 20 minutes until it reaches setting point.
- Remove the saucepan from the heat while you test for a set.
- Ladle into warm sterilised jars and seal.
- 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.
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.