Cantaloupe Conserve

Name: Cantaloupe Conserve
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 946 milliliters diced ripe cantaloupe; 1 liters granulated sugar; 59 milliliters freshly squeezed lemon juice; 1 pouch liquid pectin; 0 teaspoons nutmeg; 1 small Freshly grated zest of orange; 946 milliliters chopped peeled ripe peaches; 118 milliliters coarsely chopped slivered almonds

Cantaloupe Conserve might be just the side dish you are searching for. This recipe makes 7 servings with 777 calories, 3g of protein, and 4g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up slivered almonds, liquid pectin, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

If you are going to preserve the conserve, prepare the jars and lids: place six half-pint jars on a rack in a large pot.

Equipment you will use

Pot

Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Combine cantaloupe and peaches in a large, heavy-bottomed pot. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring frequently and mashing the fruit with the back of a fork or spoon.

Ingredients you will need

Cantaloupe

Peach

Fruit

Equipment you will use

Pot

Add the sugar and lemon juice and return the mixture to a simmer. Clip a candy thermometer to the side of the pot and cook, stirring frequently, until the mixture has thickened and reduced slightly, and the thermometer reaches 220°F, about 45 minutes.

Ingredients you will need

Lemon Juice

Candy

Sugar

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Pot

Stir in nutmeg and orange zest, then stir in pectin. Bring the mixture back to a boil and boil hard for one minute.

Ingredients you will need

Orange Zest

Nutmeg

Pectin

Remove the pot from the heat and skim any foam from the surface with a metal spoon. Stir in almonds.

Ingredients you will need

Almonds

Equipment you will use

Pot

Ladle the hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight.

Equipment you will use

Ladle

Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

Equipment you will use

Pot