Cantaloupe Conserve Food

PEACH CANTALOUPE CONSERVE

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.

CANTALOUPE PRESERVES

Steps:

• Place cantaloupe and sugar in large non-reactive saucepan, stir well, cover, and let set for 6-8 hours.
• Add lemon juice and pectin and bring to a boil over medium-high heat, while stirring. Continue to stir while the mixture boils for 5-6 minutes, or until it thickens sufficiently.
• Ladle into hot jars and seal according to manufacturer's instructions.
• Makes 4 ½ Cups.
• **Note: this is a good way to use up cantaloupe that has a strong flavor, but is not very sweet.

CANTALOUPE CONSERVE

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.

PEACH-CANTALOUPE-ALMOND CONSERVE

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.