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Cantaloupe-Peach Conserve with Pecans

Source of Recipe

From "Dori Sanders' Country Cooking"


Recipe Introduction

"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


Recipe

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