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Orange-Peach Jam

Created by RecipeGirl on June 18, 2015

1 (7 1/4 ounce) whole orange (unpeeled and chopped)
2 3/4 to 3 pounds peaches (10 to 12 large ripe firm peaches, peeled, pitted and chopped)
1 1/2 cups fresh-squeezed orange juice (or 3-4 medium-size oranges, juiced)

Step 1: Sterilize canning jars, and prepare two-piece canning lids according to manufacturer’s instructions.
Step 2: Place orange and peaches in a large pot, and cook gently about 15 to 20 minutes. Add sugar and nutmeg. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes. As mixture thickens, stir occasionally to prevent sticking. During the last 5 minutes of cooking, add nuts.
Step 3: Pour hot conserve into hot jars, leaving a ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in a boiling water bath.