Peach and Raspberry Conserve
- 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
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 sterilized jars and seal.
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.