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Peach and Sweet Cicely Conserve
Preparation info
- Makes about
1 kg
- Difficulty
Easy
Appears in
Published 1991
By adding just a sprig or a few leaves of the right herb you can transform the flavour of a jam, jelly or conserve into something quite exotic. Simply slide the herb into the hot jar of preserve before you seal and label it.
Ingredients
1 kg 2¼ lb 450 kg 1
Method
Cover the peaches, 2-3 at a time, with boiling water, then lift out and remove the skins. Slice the fruit into a pan and discard the stones. (If you wish, you can crack a few stones and add the blanched kernels, sliced, to the peaches.)
Add the sugar and lemon juice to the peaches and place over low heat, stirring now and again until the sugar is dissolved. Then bring to the boil and bo
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