Cantaloupe Peach Jam Recipe
Servings: 1
Ingredients
- 4 c. minced peeled seeded cantaloupe (abt 1 large)
- 4 c. minced peeled pitted peaches (abt 4 med)
- 6 c. sugar
- 1/4 c. lemon juice
- 1 tsp grated lemon rind
Directions
- Combine cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 min or possibly till there is sufficient liquid to prevent fruit from sticking.
- Add in sugar and lemon juice, stirring well. Bring to a boil stirring constantly. Reduce heat, and simmer 30 min or possibly till thickened. Add in lemon rind, and cook 3 additional min, stirring constantly.
- Remove from heat; skim off foam. Pour warm jam into warm, 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 min.
- This recipe yields 6 half-pints.
- Yield: 6 half-pints
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