It’s day two of Peach Week 2018! Monday, I shared a tiny batch of Peach Cardamom Jam. Today, it’s Peach Walnut Conserve!
A conserve is essentially a compote with extra bling. It typically consists of larger pieces or slices of fruit, spiced liberally, simmered until tender (but not falling apart), and then studded with dried fruit or toasted nuts (occasionally even both!).
I tend to make conserves towards the end of summer, when I’ve realized that my yearly jam needs have mostly been met (this year, it was 25 pounds of apricots that pushed me over that line).
I like these less ordinary preserves because they are nice to things to take to potlucks and they make nice gifts (particularly if you know someone who likes to build a good cheese board).
One of the jars I processed over the weekend didn’t seal (you can see in the picture above that one of the jars had been in the fridge) and I ate half the jar for lunch with a scoop of cottage cheese. It sounds like a lunch counter diet plate, but I promise you, it’s the pinnacle of satisfaction.
This blog post was written in partnership with the good people at the Washington State Stone Fruit Growers as part of my role as official Canbassador. They sent me 18 pounds of peaches and asked me to preserve them. I’ll be posting peach recipes all week long, so check back tomorrow for the next installment. For more about Washington State Fruit, follow them on social media!
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Peach Walnut Conserve
Ingredients
- 3 pounds peaches
- 1 1/2 cups granulated sugar
- 2 lemons zested and juiced
- 1/2 teaspoon freshly grated nutmeg
- 1 cup walnuts toasted and chopped
Instructions
- Prepare a boiling water bath canner and 7 half pint jars.
- Cut the peaches into quarters and remove the pits. Heap the peach pieces into a heatproof bowl and put the bowl in the sink.
- Bring a kettle of water to a boil. Once it's hot, pour the hot water onto the peaches. Cover the bowl with a pot lid or sheet pan and let the peaches sit for 3 to 4 minutes. When the time is up, carefully tip most of the hot water out into the sink. Run cold tap water over the peaches until they're cool enough to handle.
- Remove the peels from the peaches and cut each quarter into 2 to 3 slices. Place the peeled peach slices into a medium, non-reactive pan.
- Add the sugar, lemon zest and juice, and the nutmeg to the peaches and stir to combine. Let it sit for 15 or 20 minutes, until the sugar has dissolved and the fruit is juicy.
- Set the pot on the stove over high heat. Bring to a boil and then reduce the heat to medium-high.
- Cook, stirring regularly, until the conserve has thickened and reduced by about a third.
- Near the end of cooking, stir in the walnuts.
- When you're happy with the consistency of the conserve, remove the pot from the heat.
- Funnel the conserve into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
This looks amazing! Would it be okay to substitute pecans for the walnuts?
Yes.
Would almond or cashew work? We have allergies to pecans and walnut.
I’d go with almonds. Cashews are a little too soft for this application.
Looks awesome. What is a way to use it?
Pair it with baguette rounds and goat cheese. Eat it with yogurt, cottage cheese, or fresh ricotta. Serve it over oatmeal. Use it in a batter-based cobbler.
Love this idea. Will be making for my fall winery trips – can’t wait to try with ALL the cheeses!
Hi Marisa!
A great next door neighbor brought me 5 lbs of pecans (already shelled) and almost a peck of peaches from a fast trip to Texas. (we are in central Pa.) I found your recipe for this conserve after looking all over the internet and decided to try it…followed it exactly but subbed candied pecans for the walnuts. I got 5 half pints and a bit for the fridge.The fridge bit has not an overwhelming lemon taste, but a strong lemon taste, next time I will cut back a little on the zest. It is wonderful! I am always looking for something to put on homemade yogurt for the grands and they will love this!
Next will be a trip to Kauffmans in Intercourse,Pa to get my yearly supply of Grimes Golden and Smokehouse apples…the very best for applesauce to can. Thanks for your site!
Hi! I’d love to try this with pears – would a 1:1 substitution for the peaches work? Thanks!
I’ve not tried it with pears, but I imagine that it would work.
Thank you for this wonderful recipe! I canned a small batch of this from my homegrown peaches, substituting pecans for the walnuts. My family and I enjoyed our first taste of this over ice cream tonight.
The recipe is a keeper!
I’m so glad you like it!
Great recipe. I made it today, to enhance the flavors I added a sprinkle of brown sugar, pinch of ground ginger and Cinnamon
I’m so happy you like it!
The cardamom flavor was a nice change from the usual nutmeg or cinnamon. I’ll be making it again.
Hooray!