Peach Melon Conserve
Categories: Jam/jelly Yield: 10 Jelly jars
6 cup Peaches; peeled and diced 2 cup Cantaloupe; diced 6 cup Sugar
1/4 cup Lemon juice
2/4 cup Preserved ginger 2 Tbsp Syrup from preserved ginger
3/2 cup Pecans, chopped
Place the peaches and cantaloupe in a kettle and simmer gently thirty minutes, stirring to prevent
sticking. Add the sugar, lemon juice and syrup and boil rapidly until mixture is thick. Stir to
prevent sticking. Stir in the ginger and pecans and pour into hot sterilized jars. Pour two thin
layers of paraffin wax over. Cool, cover and store in a cool, dry, dark place.
Source: "The New York Times Southern Heritage Cookbook" by Jean Hewitt
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