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,
INGREDIENTS
Nutrition- 4cups chopped peaches
- 4cups chopped cantaloupe
- 6cups sugar
- 4tablespoons lemon juice
- 1⁄2teaspoon nutmeg
- 1⁄4teaspoon salt
- 1teaspoon grated orange peel
- 1⁄2cup blanched sliced almonds
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DIRECTIONS
- 1. Mix the cantaloupe and peaches in a heavy pot and bring to a boil---a nice, steady boil, not too high, and stir frequently.
- 2. Add the sugar and lemon juice and cook until the conserve is thick.
- 3.Add the nutmeg, salt, orange peel and almonds and continue to cook for three minutes longer.
- 4. Pour into hot jars and seal.
- 5. Process in a water-bath canner for ten minutes.
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