1 unpeeled chopped orange
7 cups chopped, peeled, firm, ripe peaches
5 cups sugar
1/2 tsp. ground ginger
1/2 cup blanched, slivered almonds
Add orange to peaches in a large pan, Cook gently for about 15-20 minutes. Add sugar and ginger. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly, until thick, about 15 minutes, stirring occasionally to prevent sticking.
Pour hot conserve into hot sterilized jars, leaving 1/4-in. head space. Wipe jar rim and adjust the lids, process 5 minutes in a boiling water bath.
Makes about 8 half-pint jars.