PEACH CANTALOUPE CONSERVE
Posted in response to a request, this is my adaptation of a BH & G recipe! You can use the variety of melons as I do or all cantalope. Its VERY sweet & fabulous over ice cream or spread on toast!
Provided by CountryLady
Categories Pineapple
Time 1h
Yield 7 half pints
Number Of Ingredients 11
Steps:
- Mix fruit in an 8- 10 quart kettle or Dutch oven.
- Stirring constantly, bring mixture to a full rolling boil; add sugar& lemon juice, return mixture to a full rolling boil and boil constantly, uncovered, for 12 minutes.
- Add remaining ingredients& boil hard, uncovered, until the syrup sheets off a metal spoon- 4 to 5 minutes; remove from heat& quickly skim off foam.
- Pour at once into hot sterilized jars, leaving 1/4 inch headspace& adjust lids.
- Process in boiling water bath for 15 minutes.
Nutrition Facts : Calories 575, Fat 3.9, SaturatedFat 0.3, Sodium 93.7, Carbohydrate 139, Fiber 2.7, Sugar 135.2, Protein 2.8
PEACH CONSERVE
Make and share this Peach Conserve recipe from Food.com.
Provided by Suzie_Q
Categories Fruit
Time 1h35m
Yield 8 half pints, 4 serving(s)
Number Of Ingredients 6
Steps:
- Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot.
- Stir in salt. Measure bulk of fruit and add equal amount of sugar.
- Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny.
- Add cherries just before filling jars.
- Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 205.6, Fat 0.9, SaturatedFat 0.1, Sodium 147.8, Carbohydrate 52.6, Fiber 7.8, Sugar 44.2, Protein 3.4
CANTALOUPE PEACH JAM
Make and share this Cantaloupe Peach Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Melons
Time 2h20m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Add the cantaloupe and peaches to a large pot.
- Cook over medium heat, stir constantly, for 15 minutes.
- Add in sugar and lemon juice, stir to combine.
- Bring to a boil, stirring constantly.
- Lower the heat and simmer 30 to 45 minutes, or until thickened.
- Add in the lemon rind and cook for 3 more minutes, stirring constantly.
- Take pot from oven burner; skim off foam.
- Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top.
- Remove air bubbles and wipe jar rims.
- Cover immediately with jar lids and screw on bands.
- Process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 852.7, Fat 0.5, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 219.2, Fiber 2.6, Sugar 216.9, Protein 1.9
CANTALOUPE PRESERVES
Make and share this Cantaloupe Preserves recipe from Food.com.
Provided by aktanabe
Categories < 60 Mins
Time 55m
Yield 8 1/2 pints
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large sauce pan bring to a boil and simmer until fruit is clear.
- Puree in blender (if needed).
- Ladle into prepared jars.
- Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 424.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.6, Sodium 17.9, Carbohydrate 108.5, Fiber 1.1, Sugar 107.8, Protein 0.9
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