Cantaloupe Peach Jam From the Hamilton Estate
From chefmeow 16 years ago
- 30 minutes to make
- Serves 16
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hamilton Estate in Arlington, Texas in 1988. I have not tried it but would love to. Sounds yummy to me.
Ingredients
- 4 cups cantaloupe peeled and chopped shopping list
- 4 cups peaches peeled and chopped shopping list
- 6 cups granulated sugar shopping list
- 1/4 cup lemon juice shopping list
- 1 teaspoon grated lemon rind shopping list
How to make it
- Combine cantaloupe and peaches in a Dutch oven. Cook over medium heat stirring constantly for 15 minutes. Add sugar and lemon juice stirring well then bring to boil stirring constantly. Reduce heat and simmer 30 minutes. Add lemon rind and cook 3 additional minutes stirring constantly. Remove from heat then skim off foam. Pour hot jam into hot sterilized jars filling to 1/4" from top. Remove air bubbles then wipe jar rims. Cover at once with metal lids and screw on bands then process in boiling water bath 5 minutes.
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