Cantaloupe-Peach Jam

By á-170456

Ingredients

• 4 cups chopped peeled seeded cantaloupe (abt 1 large)
• 4 cups chopped peeled pitted peaches (abt 4 med)
• 6 cups sugar
• 1/4 cup lemon juice
• 1 teaspoon grated lemon rind

Details

Servings 6

Preparation

Step 1

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.

This recipe yields 6 half-pints.