By Karen Hart Makes about 3½ jars of 250g each Ingredients: 700g ripedessertpeaches, peeled, stoned and diced1½ cups fresh raspberries2 cups granulated sugarJuice 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 … Continue reading Peach & Raspberry Conserve