Cantaloupe Peach Jam Recipe

1. 1

   Combine cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 min or possibly till there is sufficient liquid to prevent fruit from sticking.

2. 2

   Add in sugar and lemon juice, stirring well.

3. 3

   Bring to a boil stirring constantly.

4. 4

   Reduce heat, and simmer 30 min or possibly till thickened.

5. 5

   Add in lemon rind, and cook 3 additional min, stirring constantly.

6. 6

   Remove from heat; skim off foam.

7. 7

   Pour warm jam into warm, sterilized jars, filling to 1/4-inch from top.

8. 8

   Remove air bubbles; wipe jar rims.

9. 9

   Cover at once with metal lids, and screw on bands.

10. 10

    Process in a boiling-water bath 5 min.

11. 11

    This recipe yields 6 half-pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.