Categories: conserves, jams, jellies perserves

Ingredients

• 3 cups chopped cantaloupe (1 medium melon)
• 3 cups chopped peaches (about 6)
• 4 1/2 cups sugar
• 3 Tbsp. lemon juice
• 1/3 cup slivered blanched almonds
• 1/2 tsp. ground nutmeg
• 1/4 tsp. grated orange peel
• 1/4 tsp. salt

Directions

1. In a large kettle or Dutch oven mix cantaloupe and peaches; bring to a full rolling boil. Boil, uncovered, 12 minutes. Add the almonds, nutmeg, orange peel, and 1/4 tsp. salt; boil hard, uncovered, until syrup sheets off a metal spoon, 4 to 5 minutes. Remove from heat; quickly skim off foam. Pour at once into hot, sterilized jars; seal.

2. makes 7 half-pints.

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