Cantaloupepeachjam Recipes

CANTALOUPE PEACH JAM

Cantaloupe Peach Jam image

Make and share this Cantaloupe Peach Jam recipe from Food.com.

Provided by ratherbeswimmin

Categories Melons

Time 2h20m

Yield 6 half pints

Number Of Ingredients 5

Ingredients

4 cups cantaloupe, peeled seeded and chopped
4 cups peaches, peeled seeded and chopped
6 cups sugar
1/4 cup lemon juice
1 teaspoon grated fresh lemon rind

Steps:

Add the cantaloupe and peaches to a large pot.
Cook over medium heat, stir constantly, for 15 minutes.
Add in sugar and lemon juice, stir to combine.
Bring to a boil, stirring constantly.
Lower the heat and simmer 30 to 45 minutes, or until thickened.
Add in the lemon rind and cook for 3 more minutes, stirring constantly.
Take pot from oven burner; skim off foam.
Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top.
Remove air bubbles and wipe jar rims.
Cover immediately with jar lids and screw on bands.
Process in boiling water bath for 5 minutes.

Nutrition Facts : Calories 852.7, Fat 0.5, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 219.2, Fiber 2.6, Sugar 216.9, Protein 1.9

CANTALOUPE-PEACH JAM RECIPE

Cantaloupe-Peach Jam Recipe image

Provided by á-170456

Number Of Ingredients 5

Ingredients

4 cups chopped peeled seeded cantaloupe (abt 1 large)
4 cups chopped peeled pitted peaches (abt 4 med)
6 cups sugar
1/4 cup lemon juice
1 teaspoon grated lemon rind

Steps:

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.

CANTALOUPE JAM

Cantaloupe Jam image

Make and share this Cantaloupe Jam recipe from Food.com.

Provided by ratherbeswimmin

Categories Melons

Time 1h30m

Yield 5 half-pint jars, about

Number Of Ingredients 5

Ingredients

3 cups firm ripe cantaloupe, seeded, peeled, crushed, lightly drained (about 2 large)
1/2 cup strained fresh lemon juice
5 3/4 cups sugar
1/2 teaspoon unsalted butter
2 (3 ounce) packages liquid pectin

Steps:

In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
Boil, stirring constantly, for 1 minute.
Remove pan from the heat; skim off any foam.
To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
Gently stir the jam every minute or so to distribute the fruit.
Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.

Nutrition Facts : Calories 935.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 18, Carbohydrate 240.2, Fiber 1.6, Sugar 237.7, Protein 0.9

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