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1/1 Photo of Peach-Cantaloupe-Almond Conserve
This recipe is from a canning cookbook I bought in 1975; I no longer have the book, but I copied the recipes that we have enjoyed ever since. This is a sweet, delicate-flavored conserve. When I first started canning, I was hesitant to try jams and the like that were "long-cook"---no packaged pectin in the recipe, but I eventually gave it a try and find it just as enjoyable as the "pectin" way. An important point for me is that I use a good, heavy pot for preparing the mixtures. I use fully ripe peaches and cantaloupe for this recipe,
Units: US | Metric
Serving Size: 1 (35 g)
Servings Per Recipe: 48