ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Fruit Conserve

Yield 6 half pints

Ingredients

  • 3 cups finely chopped, peeled peaches
  • 3 cups finely chopped cantaloupe
  • 4 1/2 cups sugar
  • 1 tablespoon lemon juice
  • 1/3 cup coarsely chopped blanched almonds
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon grated orange rind

How to Make It

  1. Combine peaches and cantaloupe in a flat-bottomed kettle; bring to a boil, stirring constantly. Reduce heat; cover and simmer 10 minutes. Stir in sugar and lemon juice. Return to a boil; boil 12 minutes or until mixture thickens, stirring frequently. Add remaining ingredients. Boil, stirring constantly, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Remove from heat; skim off foam.

  2. Ladle conserve into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

Oxmoor House Homestyle Recipes