A conserve is like a jam, except with large pieces of fruit instead of small ones.
From a box sold in San Antonio, Texas.
8 c. peaches diced or sliced
3 med. oranges
1 grated orange rind
6 c. sugar
1 T. lemon juice
1 c. chopped pecans
Wash, peel, dice and measure peaches. Remove and discard peel from orange. Cut fruit into pieces and add to peaches. Grate yellow and white peel from orange and add it to orange and peaches.
Add sugar, lemon juice. Boil mixture rapidly until thick. Add nut meats 5 minutes before cooking is complete. Pour into sterilized Kerr jars and add seal while hot.
Yesterdish reminder: Don’t use this canning method; use modern canning methods to avoid botulism.