Cantaloupe Peach Jam Food

CANTALOUPE PEACH JAM

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.

PEACH CARDAMOM JAM

Steps:

• Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
• Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
• Add remaining sugar. Boil hard for 1 minute.
• Remove peaches from heat. Stir in cardamon and vanilla extract.
• Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.

CANTALOUPE-PEACH JAM RECIPE

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

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.

PEACH JAM

Steps:

• Prepare peaches by peeling, pitting, and cutting into quarters.
• Chop in a food processor or cut into small pieces.
• Put the peaches, lemon juice, sugar, and nutmeg in a saucepan over medium heat, stirring to dissolve all the sugar.
• Boil rapidly and stir constantly until the jam is thick or has reached the jell point on a thermometer.
• Remove from heat and let stand 5 minutes; skim off any foam.
• Ladle into hot jars. Clean the rims, seal, and process in hot water bath for 10 minutes.