Peach and Brandy Conserve

By Chelsea Sugar

Page views: 8079

This fruity and delicate peach conserve recipe is perfect as a topping on desserts such as meringues or as a filling for jam tarts. It makes a wonderful glaze for fruit tarts and is equally delicious on scones or toast for afternoon tea.

This fruity and delicate peach conserve recipe is perfect as a topping on desserts such as meringues or as a filling for jam tarts. It makes a wonderful glaze for fruit tarts and is equally delicious on scones or toast for afternoon tea.
0 hour 0 hour
4 servings

1 review
Difficulty Easy
Prep time 15 mins
Cooking time 14 mins
Serves
4

Page views: 8079

Ingredients

1kg fresh peaches (about 5 large)
1kg Chelsea Jam Setting Sugar
2 Tbsp brandy

Method

Remove stones from peaches and cut into small pieces or pulse in the food processor until finely chopped.
In a large saucepan combine chopped fruit and sugar and cook over a low heat stirring until sugar has dissolved. Increase heat and boil rapidly for 4 minutes.
Add brandy then test a small amount on a cold plate (the surface of the jam should wrinkle when a spoon is pushed through it).
Spoon into hot, sterilised glass jars and seal.

Makes about 1.4 kg or 4 medium jars.