1/1 Photo of Peach-Cantaloupe-Almond Conserve
1 hr 5 mins
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,
My Private Note
Units: US | Metric
- 11. Mix the cantaloupe and peaches in a heavy pot and bring to a boil---a nice, steady boil, not too high, and stir frequently.
- 22. Add the sugar and lemon juice and cook until the conserve is thick.
- 33.Add the nutmeg, salt, orange peel and almonds and continue to cook for three minutes longer.
- 44. Pour into hot jars and seal.
- 55. Process in a water-bath canner for ten minutes.
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Nutritional Facts for Peach-Cantaloupe-Almond Conserve
Serving Size: 1 (35 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 112.2
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 14.5 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 0.4 g
- Sugars 27.1 g
- Protein 0.4 g