Peach Cantaloupe Conserve

Submitted by CountryLady

"Posted in response to a request, this is my adaptation of a BH & G recipe! You can use the variety of melons as I do or all cantalope. Its VERY sweet & fabulous over ice cream or spread on toast!"

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 7 half pints

ingredients

• 3 cups peeled chopped peaches
• 1 cup chopped cantaloupe
• 1 cup chopped honeydew melon
• 1 cup chopped watermelon
• 1 cup chopped pineapple
• 4 1⁄4 cups sugar
• 3 tablespoons lemon juice
• 1⁄3 cup blanched slivered almond
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon orange zest

directions

1. Mix fruit in an 8- 10 quart kettle or Dutch oven.
2. Stirring constantly, bring mixture to a full rolling boil; add sugar& lemon juice, return mixture to a full rolling boil and boil constantly, uncovered, for 12 minutes.
3. Add remaining ingredients& boil hard, uncovered, until the syrup sheets off a metal spoon- 4 to 5 minutes; remove from heat& quickly skim off foam.
4. Pour at once into hot sterilized jars, leaving 1/4 inch headspace& adjust lids.
5. Process in boiling water bath for 15 minutes.