Cantaloupe-Peach Conserve with Pecans
Source of Recipe
From "Dori Sanders' Country Cooking"
"This conserve is very pretty and has a unique flavor, so it makes a wonderful gift. For that reason, I usually put it up in half-pint jars. Just make sure the cantaloupes you use are not overripe or you will end up with cantaloupe soup."
List of Ingredients
◦ 1 medium cantaloupe (rind removed), seeded and diced
◦ 6 ripe medium peaches, peeled, pitted, and diced
◦ 2 medium oranges, peeled, seeds and pith removed, and flesh cut into small chunks
◦ ½ cup sugar per cup of fruit (about 4 to 5 cups)
◦ ⅛ tsp salt
◦ ¼ cup chopped pecans
In a large saucepan, combine the cantaloupe, peaches, and oranges and mix well. Add water to cover the fruit by ¼ inch and bring to a boil over medium heat. Cook, stirring constantly, for 10 minutes. Remove from heat and measure mixture.
Return measured fruit to saucepan and add ½ cup of sugar for each cup of fruit. Stir in the salt, return to boil over medium heat, and cook, stirring occasionally, for 45 minutes to 1 hour or until the mixture has thickened.
Remove from heat, stir in pecans, and, while mixture is still hot, pour into sterilized jars. Wipe the jar rims clean with a damp towel and put on the lids.
Process in a bath of boiling water for 5 minutes (the water should cover the jars by about 1 inch), cool on a wire rack, and store in a cool, dark place.
Makes about 3 to 4 pints