Summer Fruit Conserve
3 cups fresh or frozen peaches, chopped
3 cups cantaloupe, chopped
4-1/2 cups sugar
1 Tbs lemon juice
1/2 tsp nutmeg
1/2 tsp orange zest
1/4 tsp kosher salt
1/3 cup pecans, chopped
Combine peaches and cantaloupe in a large saucepan, mash slightly to release some juice and slowly bring to a boil over increasing heat. Add sugar and lemon juice, return to a boil and cook for 12 minutes.
Add nutmeg, orange zest, salt and pecans and boil until the temperature reaches 220°F.
Place boiling mixture into sterilized jars, leaving 1/2-inch headspace. Wipe rim clean, seal loosely with a two part canning lid and cool on the counter. When the jars are completely cooled, tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
Makes about 7 half-pints.
3 cups cantaloupe, chopped
4-1/2 cups sugar
1 Tbs lemon juice
1/2 tsp nutmeg
1/2 tsp orange zest
1/4 tsp kosher salt
1/3 cup pecans, chopped
Combine peaches and cantaloupe in a large saucepan, mash slightly to release some juice and slowly bring to a boil over increasing heat. Add sugar and lemon juice, return to a boil and cook for 12 minutes.
Add nutmeg, orange zest, salt and pecans and boil until the temperature reaches 220°F.
Place boiling mixture into sterilized jars, leaving 1/2-inch headspace. Wipe rim clean, seal loosely with a two part canning lid and cool on the counter. When the jars are completely cooled, tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
Makes about 7 half-pints.
Comments