peach-cantaloupe conserve
(1 rating)
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Have not made this, but it sounds very good.
(1 rating)
yield
5 half pints
Ingredients For peach-cantaloupe conserve
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3 cpeeled, chopped fresh peaches
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3 cpeeled, chopped cantaloupe
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4 1/4 csugar
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3 Tbsplemon juice
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1/3 cslivered, blanched almonds
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1/2 tspground nutmeg
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1/4 tspsalt
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1/4 tspgrated orange rind
How To Make peach-cantaloupe conserve
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1Combine peaches and cantaloupe in a large dutch oven. Bring mixture to a boil, stirring constantly. Add sugar and lemon juice; bring to a boil, stirring constantly. Boil, uncovered, 12 minutes, stirring occasionally. Add almonds and remaining ingredients. Bring to a boil; Boil 10-12 minutes or until mixture reaches 221 degrees on a candy thermometer. Stirring frequently.
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2Remove from heat and skim foam with a metal spoon, if necessary. Quickly pour into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. cover with two piece lids. process in boiling water-bath for 5 minutes.
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