Best 3 Cantaloupe Peach Jam Recipes
Indulge your senses with the vibrant flavors of cantaloupe and peach in this delectable jam recipe. This easy-to-follow guide presents three variations to tantalize your taste buds: a classic cantaloupe-peach jam, a zesty cantaloupe-peach-lemon jam, and a unique cantaloupe-peach-habanero jam. Whether you prefer a traditional jam, a tangy citrus twist, or a touch of heat, these recipes have something for every palate. With step-by-step instructions, helpful tips, and enticing photos, this article will guide you in creating a homemade jam that captures the essence of summer. Spread it on toast, dollop it on yogurt, or savor it as a delightful accompaniment to your favorite dishes. Get ready to embark on a sweet and flavorful journey as we explore the world of cantaloupe-peach jam.
Here are our top 3 tried and tested recipes!
CANTALOUPE PEACH JAM
Make and share this Cantaloupe Peach Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Melons
Time 2h20m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Add the cantaloupe and peaches to a large pot.
- Cook over medium heat, stir constantly, for 15 minutes.
- Add in sugar and lemon juice, stir to combine.
- Bring to a boil, stirring constantly.
- Lower the heat and simmer 30 to 45 minutes, or until thickened.
- Add in the lemon rind and cook for 3 more minutes, stirring constantly.
- Take pot from oven burner; skim off foam.
- Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top.
- Remove air bubbles and wipe jar rims.
- Cover immediately with jar lids and screw on bands.
- Process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 852.7, Fat 0.5, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 219.2, Fiber 2.6, Sugar 216.9, Protein 1.9
CANTALOUPE JAM
Make and share this Cantaloupe Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Melons
Time 1h30m
Yield 5 half-pint jars, about
Number Of Ingredients 5
Steps:
- In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
- Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
- Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
- Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
- Boil, stirring constantly, for 1 minute.
- Remove pan from the heat; skim off any foam.
- To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
- Gently stir the jam every minute or so to distribute the fruit.
- Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
- Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
- Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.
Nutrition Facts : Calories 935.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 18, Carbohydrate 240.2, Fiber 1.6, Sugar 237.7, Protein 0.9
CANTALOUPE-PEACH JAM RECIPE
Provided by á-170456
Number Of Ingredients 5
Steps:
- 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.
Tips:
- Choose ripe cantaloupe and peaches: The flavor of your jam will be best if you use ripe, sweet fruit. Look for cantaloupe that is deep orange in color and has a slightly soft texture. Peaches should be ripe but still firm, with no bruises or blemishes.
- Use a large pot: Jam can bubble up and overflow, so it's important to use a large pot that gives the jam plenty of room to boil.
- Stir the jam frequently: Stirring the jam frequently will help to prevent it from sticking to the bottom of the pot and burning.
- Use a candy thermometer: A candy thermometer is essential for making jam. It will help you to ensure that the jam reaches the correct consistency.
- Let the jam cool completely before storing: Once the jam is made, let it cool completely before storing it in jars. This will help to prevent the jam from spoiling.
Conclusion:
Cantaloupe peach jam is a delicious and easy-to-make summer treat. It's perfect for spreading on toast, biscuits, or waffles, or using as a filling for pies and tarts. With a few simple tips, you can make sure that your cantaloupe peach jam turns out perfectly every time. So next time you have a bounty of cantaloupe and peaches, give this recipe a try!
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