Peach Cantaloupe Almond Conserve Recipes

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PEACH CANTALOUPE CONSERVE



Peach Cantaloupe Conserve image

Posted in response to a request, this is my adaptation of a BH & G recipe! You can use the variety of melons as I do or all cantalope. Its VERY sweet & fabulous over ice cream or spread on toast!

Provided by CountryLady

Categories     Pineapple

Time 1h

Yield 7 half pints

Number Of Ingredients 11

3 cups peeled chopped peaches
1 cup chopped cantaloupe
1 cup chopped honeydew melon
1 cup chopped watermelon
1 cup chopped pineapple
4 1/4 cups sugar
3 tablespoons lemon juice
1/3 cup blanched slivered almond
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon orange zest

Steps:

  • Mix fruit in an 8- 10 quart kettle or Dutch oven.
  • Stirring constantly, bring mixture to a full rolling boil; add sugar& lemon juice, return mixture to a full rolling boil and boil constantly, uncovered, for 12 minutes.
  • Add remaining ingredients& boil hard, uncovered, until the syrup sheets off a metal spoon- 4 to 5 minutes; remove from heat& quickly skim off foam.
  • Pour at once into hot sterilized jars, leaving 1/4 inch headspace& adjust lids.
  • Process in boiling water bath for 15 minutes.

Nutrition Facts : Calories 575, Fat 3.9, SaturatedFat 0.3, Sodium 93.7, Carbohydrate 139, Fiber 2.7, Sugar 135.2, Protein 2.8

PEACH-CANTALOUPE-ALMOND CONSERVE



Peach-Cantaloupe-Almond Conserve image

This recipe is from a canning cookbook I bought in 1975; I no longer have the book, but I copied the recipes that we have enjoyed ever since. This is a sweet, delicate-flavored conserve. When I first started canning, I was hesitant to try jams and the like that were "long-cook"---no packaged pectin in the recipe, but I eventually gave it a try and find it just as enjoyable as the "pectin" way. An important point for me is that I use a good, heavy pot for preparing the mixtures. I use fully ripe peaches and cantaloupe for this recipe,

Provided by Graciebonica

Categories     Low Protein

Time 1h5m

Yield 4-6 jars, 48-72 serving(s)

Number Of Ingredients 8

4 cups chopped peaches
4 cups chopped cantaloupe
6 cups sugar
4 tablespoons lemon juice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup blanched sliced almonds

Steps:

  • 1. Mix the cantaloupe and peaches in a heavy pot and bring to a boil---a nice, steady boil, not too high, and stir frequently.
  • 2. Add the sugar and lemon juice and cook until the conserve is thick.
  • 3.Add the nutmeg, salt, orange peel and almonds and continue to cook for three minutes longer.
  • 4. Pour into hot jars and seal.
  • 5. Process in a water-bath canner for ten minutes.

Nutrition Facts : Calories 112.2, Fat 0.5, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 27.6, Fiber 0.4, Sugar 27.1, Protein 0.4

CANTALOUPE-PEACH JAM RECIPE



Cantaloupe-Peach Jam Recipe image

Provided by á-170456

Number Of Ingredients 5

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 CONSERVE



Cantaloupe Conserve image

Spooning this conserve over yogurt makes a light, sweet summer dessert.

Time 45m

Yield Makes 6 to 8 dessert servings

Number Of Ingredients 6

1/2 cup sugar
1/4 cup water
2 tablespoons fresh lemon juice
1 large ripe cantaloupe, seeds and rind discarded and flesh cut into 1-inch pieces (4 cups)
1/3 cup golden raisins
Accompaniment: plain yogurt

Steps:

  • Bring sugar, water, and lemon juice to a boil, stirring occasionally until sugar is dissolved, then boil, uncovered, until slightly thickened, about 5 minutes. Stir in cantaloupe and raisins and simmer, uncovered, stirring frequently, until cantaloupe is translucent and syrup is thickened, 15 to 20 minutes.
  • Transfer conserve to a metal bowl, then set bowl in a larger bowl of ice and cold water to cool, stirring occasionally.

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