I was making apricot and nectarine jam the other day - the nectarine was to make up the weight, as Someone (who had better be nameless, but wasn't me) had been eating the apricots - when I remembered that my grandmother had made a very delicious peach and orange conserve. So I emailed my mother to ask for the recipe. She says that it was her recipe, not Gran's, but either Gran used to make it, or she took ownership of it (she was that kind of person), as I think of it as Gran's.
So this was Mummy's recipe, which I have made today (I did think of taking photos, but no matter how careful you are, making jam is a sticky business and I really don't want a sticky phone), and is delicious:
100 g blanched almonds
3 lbs sugar (1.36 kg) sugar. I used 1 kg preserving sugar, then made it up with ordinary granulated.
Peel the peaches (the easiest way to do this is to pour boiling water on them and leave for 1 minute, after which the skins should slip off easily) and then cut into chunks, discarding the stones.
Cut the oranges in half and discard any stones; then puree the whole thing (skin, pith, pulp and all) in a food processor.
Roast the almonds (I used a dry frying pan) and cut into smallish pieces (you can do this while the jam is boiling)
Put fruit and sugar into a preserving pan, and stir over a low heat until the sugar dissolves. Bring to the boil, and allow to boil until setting-point is reached. Stir in the almonds, pot, seal and enjoy!
(For Dorian E Gray)