Peach Cantaloupe Almond Conserve 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 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.

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.

PEACH PRESERVES

Steps:

• In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
• Cover and let stand for 1 hour.
• When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
• Leave jars in hot water covered until ready to use.
• Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
• Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
• Bring to a simmer and simmer for 5 minutes, stirring frequently.
• Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
• Boil for 1 minute then remove from heat and skim off excess foam.
• Add almond extract and let mixture cool for 5 minutes, stirring frequently.
• Ladle into sterilized jars leaving 1/4" headspace.
• Wipe rims clean and place seals on jars.
• Screw on bands just to finger tight.
• Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
• Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
• Turn off fire, remove lid and let sit for 5 minutes.
• Remove and let sit undisturbed until sealed and cooled.
• Check to make sure lids have sealed and store in cool dry area.

PEACH CONSERVE

Steps:

• Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot.
• Stir in salt. Measure bulk of fruit and add equal amount of sugar.
• Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny.
• Add cherries just before filling jars.
• Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.