Franklin County

   August 2008
 

Cantaloupe-Peach

· 4 cups cantaloupe pieces
· 4 cups chopped peaches
· 6 cups sugar
· 1/4 cup lemon juice 
· 1/2 teaspoon nutmeg
· 1/4 teaspoon salt
· 1/2 cup slivered, blanched almonds (optional)

Wash, peel, and chop cantaloupe and peaches. In a large stockpot, combine chopped fruit, and simmer 20 minutes, stirring constantly. There should be just enough liquid to keep fruit from sticking to the pot. Add  sugar and lemon juice and boil until thick. Add nutmeg, salt, and almonds and boil three minutes.

Ladle the hot conserve into hot, sterile jars, leaving 1/4-inch head space. Remove air bubbles. Wipe jar rims  and seal with two piece lid, following manufacturers directions.

At altitudes of up to 1,000 feet, process for 5 minutes in a boiling water bath canner. At altitudes of 1,000 to 2,000 feet, process for 6 minutes.

Caution: Do not alter the proportion of fruit to lemon juice or vinegar in preserve or pickle recipes containing cantaloupe.

Source:  Publication 8095 Cantaloupe: Safe Methods to Store, Preserve, and Enjoy. University of California. 2003 http://anrcatalog.ucdavis.edu/pdf/8095.pdf

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08