Peach Maple Pecan Conserve
6 cups chopped peaches (fresh or frozen. If frozen thaw before measuring)
2 cups real maple syrup
1/2 cup chopped pecans
3 T. Ball flex batch low sugar pectin
Preparation: Prepare 6 half pint jars in hot water. Using a knife
or blanching method, peel your peaches, pit, then rough chop them.
Cooking: In a stainless steel pot heat peaches over medium till they start to break down, 20 minutes, stirring often. Add the maple syrup and continue to cook at a simmer for 15 minutes. Bring to a boil and add the pectin stirring it in then letting it boil for one minute. Remove
from heat. Stir in the nuts and fill jars.
Processing: Ladle conserve into hot, sterilized half pint canning jars,
leaving 1/4" headspace. Remove air bubbles and refill if necessary.
Wipe rims, and add hot lids and rings. Place the jars in the water bath
making sure that the water covers each of the jars by 1 to 2 inches. Add hot
water to the canner if it doesn't measure up. Cover the pot and turn up the
heat under the canner and wait for the water to start boiling. Once the water
has come to a boil start your timer for 10 minutes. When complete turn off the
heat and remove the cover and let the jars sit for another few minutes. Remove
the jars and place them back on the dishtowel in a place that they will sit
overnight to cool. Do not touch or move them till the next morning.
Sealing: Sometime in the next hour your jars will be making a
"pinging" or "popping" noise. That is the glass cooling and
the reaction of the lids being sucked into the jar for proper sealing. Some
recipes may take overnight to seal. Check your lids and reprocess any jars that
did not seal.
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