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Recipe Summary

Yield:
6 half pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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