Canning Recipes




Cantaloupe Peach Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 cups peeled chopped cantaloupe
4 cups peeled chopped peaches
6 cups sugar
1/4 cup lemon juice
1 teaspoon grated lemon rind

Combine cantaloupe and peaches in a Dutch oven; cook over medium heat,
stirring constantly, 15 minutes or until there is enough liquid to prevent
fruit from sticking. Add sugar and lemon juice, stirring well. Bring to
a boil stirring constantly. Reduce heat, and simmer 30 minutes or until
thickened. Add lemon rind, and cook 3 additional minutes, stirring
constantly. Remove from heat; skim off foam.

Pour hot jam into hot, sterilized jars, filling to 1/4-inch from top.
Remove air bubbles; wipe jar rims. Cover at once with metal lids, and
screw on bands. Process in a boiling-water bath 5 minutes.

This recipe yields 6 half-pint jars.




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