Ingedients:

• 3 tablespoons slivered orange peel
• 2/3 cup chopped and seeded orange pulp (about 1 medium)
• 1/2 cup light rum
• 2 cups chopped, pitted, peeled peaches
• 3/4 cup crushed pineapple
• 1/4 t o 1/2 cup chopped marachino cherries
• 3 tablespoons lime juice
• 6 1/2 cups sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/4 teaspoon mace

Directions:

Combine orange peel and pulp with just enough water to cover in a small saucepan. Cook until peel is tender; set aside. Put opened container of rum in hot water; set aside. Combine reserved orange mixture with peaches, pineapple, cherries and lime juice in a large saucepot. Add sugar and spices, stirring until sugar dissolves. Cook almost to gellin point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Stir in hot rum. Ladle hot conserve into hot jars; leaving 1/4 inch headspace. Adjust two piece caps. Process 15 minutes in a boiling water canner. Yield about 2 pints.