Peach and Raspberry Conserve

Karen Hart, Peaches

  • Makes about 3½ jars of 250g each


  • 700 g ripe peaches, peeled, stoned and diced
  • 1½ cups fresh raspberries
  • 2 cups granulated sugar
  • juice of 1 lemon


  1. Layer the fruit and sugar in a large glass bowl, cover with clingwrap and leave overnight at room temperature.

  2. 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.

  3. Turn up the heat and bring to a boil.

  4. Boil for 20 minutes until it reaches setting point.

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

  6. Ladle into warm sterilized jars and seal.

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

    HINT: 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.