Peach-Cantaloupe-Almond Conserve
Per serving
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
48 serv.Step-by-step instructions
- 1
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
2. Add the sugar and lemon juice and cook until the conserve is thick.
- 3
3.Add the nutmeg, salt, orange peel and almonds and continue to cook for three minutes longer.
- 4
4. Pour into hot jars and seal.
- 5
5. Process in a water-bath canner for ten minutes.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App