Ingredients
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3 tablespoons orange rind, slivered
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2/3 cup orange pulp, chopped and seeded (about 1 medium)
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1/2 cup light rum
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2 cups peaches, peeled,pitted and chopped (about 3 large)
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3/4 cup pineapple, crushed
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1/4-1/2 cup maraschino cherry, chopped
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3 tablespoons lime juice
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6 1/2 cups sugar
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1/2 teaspoon salt
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1/2 teaspoon ginger
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1/4 teaspoon mace
Instructions
- Combine orange peel and pulp with just enough water to cover in a small saucepan.
- Cook until peel is tender; set aside.
- Put opened container of rum in hot water; set aside.
- Combine reserved orange mixture with peaches, pineapple, cherries and lime juice in a large saucepot.
- Add sugar and spices, stirring until sugar dissolves.
- Cook almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Remove from heat.
- Stir in hot rum.
- Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling-water canner.
- Remove from boiling-water.
- Cover with a dry towel.
- Allow to stand until caps seal and jars cool.