Categories: conserves, jams, jellies perserves
Ingredients
- 3 cups chopped cantaloupe (1 medium melon)
- 3 cups chopped peaches (about 6)
- 4 1/2 cups sugar
- 3 Tbsp. lemon juice
- 1/3 cup slivered blanched almonds
- 1/2 tsp. ground nutmeg
- 1/4 tsp. grated orange peel
- 1/4 tsp. salt
Directions
- In a large kettle or Dutch oven mix cantaloupe and peaches; bring to a full rolling boil. Boil, uncovered, 12 minutes. Add the almonds, nutmeg, orange peel, and 1/4 tsp. salt; boil hard, uncovered, until syrup sheets off a metal spoon, 4 to 5 minutes. Remove from heat; quickly skim off foam. Pour at once into hot, sterilized jars; seal.
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makes 7 half-pints.