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    CANTALOUPE-PEACH JAM


    Source of Recipe


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    List of Ingredients






    4 cups peeled, seeded, and chopped cantaloupe (about 1 large)
    4 cups peeled, seeded, and chopped peaches (about 4 medium)
    6 cups sugar
    1/4 cup lemon juice
    1 teaspoon grated lemon rind

    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.

    YIELD: 6 half pints.

    Recipe




 

 

 


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