Cantaloupe Peach Jam Recipe - Cooking Index
Cantaloupe Peach Jam Recipe - Cooking Index
| 4 cups | 584g / 20oz | Peeled chopped cantaloupe |
| 4 cups | 584g / 20oz | Peeled chopped peaches |
| 6 cups | 1188g / 41oz | Sugar |
| 1/4 cup | 59ml | Lemon juice |
| 1 teaspoon | 5ml | Grated lemon rind |
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-pint jars.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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