Place the chopped citrus in a small pot and add 3 cups of cold water. Simmer over medium- to medium-high heat until tender (about 20 minutes); drain well and set aside. Combine the peaches, sugar and orange juice in a large heavy-bottomed, non-reactive (non-aluminum) pot and macerate (marinate) for 30 minutes. Fill a boiling water canner or large pot with water and bring to a boil at the same time that you begin to cook the peaches.
Once the peaches have macerated for 30 minutes, set them over medium-high heat and bring to a boil. Lower the heat until the mixture gently simmers, continue to gently simmer, uncovered, for 10 minutes. Mix in the cooked citrus fruit, cranberries and ginger. Bring this "conserve" back to a simmer and simmer for 20 minutes more, or until the mixture is quite thick.
While conserve simmers, sterilize six 250mL canning jars in the boiling water for 10 minutes. Remove the jars and boil the snap-top jar lids for 5 minutes. When the conserve is ready, carefully spoon into the sterilized jars, leaving a 1/4-inch headspace at the top of each jar. Wipe the rims clean; centre on the lids. Apply the jar's screw bands until fingertip tight. Process sealed jars in the boiling water for 10 minutes. Remove and cool at room temperature for 24 hours. Check the seal; a properly sealed lid curves downward. Store the jars in a cool, dark place; refrigerate after opening.
Note: For tips on canning visit homecanning.ca