Karen Hart's Peach & Raspberry Conserve [Preserving stone fruit]

Food writer Karen Hart has put together her favourite stone fruit preserving recipes to delight your taste buds all year round.

Her peach and raspberry conserve is a great way to enjoy peaches in winter. The slightly softer set than jam makes it ideal for serving with a really good vanilla ice cream or a plain sago pudding, and it is a spectacular addition to Pavlova.

Makes about 3½ jars of 250g each

Ingredients:
700g ripe dessert peaches, peeled, stoned and diced
1½ cups fresh raspberries
2 cups granulated sugar
Juice 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 large saucepan or preserving pan and gently simmer for 20 minutes or until the fruit softens.

Turn up the heat and bring to a boil.

Boil for 20 minutes until it reaches setting point.

Remove the saucepan from the heat while you test for a set.

Ladle into warm sterilised jars and seal.

Store in a cool, dark place and refrigerate after opening.

Tip: This conserve goes perfectly with a really good vanilla ice cream or a plain sago pudding. It is a spectacular addition to a festive Pavlova.

Preserving stone fruit for nutritious winter enjoyment

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