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Peach Conserve

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Makes 3 lb.

2 breakfast cups (2 cups) chopped peaches
1 lb. 4 oz. can crushed pineapple, drained
8 oz. jar maraschino cherries, undrained
3 lb. (7 cups) sugar
6 fl. oz. liquid fruit pectin (certo)


Combine the peaches, pineapple, chopped cherries and juice in a 4 quart heat resistant bowl. Cook uncovered on HIGH for 10 minutes.

Stir in the sugar and continue cooking uncovered for about 15 minutes until the mixture is boiling. Stir every 5 minutes.

Mix in the pectin and continue cooking for a further 10-15 minutes until a candy thermometer registers 220°F, 105°C. Stir for 5 minutes to cool, then pour into jars and seal.

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