Canning Recipes




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


Cooking Directions:
-------- ------------ --------------------------------
4 cups chopped peeled seeded cantaloupe -- (abt 1 large)
4 cups chopped peeled pitted peaches -- (abt 4 med)
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-pints.





© 2008 canning-recipes.com contact