Cantaloupe-Peach Jam
Keys: Canning Fruit Jams Jellies
Yield: 1
Ingredients:
4 cup chopped peeled seeded cantaloupe (abt 1 large)
4 cup chopped peeled pitted peaches (abt 4 med)
6 cup sugar
1/4 cup lemon juice
1 tsp grated lemon rind
Method:
Combine cantaloupe and peaches in a Dutch oven; cook over medium heat,
stirring constantly, 15 minutes or until there is enough liquid to
prevent fruit from sticking.
Add sugar and lemon juice, stirring well. Bring to a boil stirring
constantly. Reduce heat, and simmer 30 minutes or until thickened. Add
lemon rind, and cook 3 additional minutes, stirring constantly.
Remove from heat; skim off foam. Pour hot jam into hot, sterilized jars,
filling to 1/4-inch from top. Remove air bubbles; wipe jar rims. Cover
at once with metal lids, and screw on bands. Process in a boiling-water
bath 5 minutes.
This recipe yields 6 half-pints.
Yield: 6 half-pints
~Angelique~
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