“This recipe is from a canning cookbook I bought in 1975; I no longer have the book, but I copied the recipes that we have enjoyed ever since. This is a sweet, delicate-flavored conserve. When I first started canning, I was hesitant to try jams and the like that were "long-cook"---no packaged pectin in the recipe, but I eventually gave it a try and find it just as enjoyable as the "pectin" way. An important point for me is that I use a good, heavy pot for preparing the mixtures. I use fully ripe peaches and cantaloupe for this recipe,”
1hr 5mins
4-6 jars

Ingredients Nutrition

  • 4 cups chopped peaches
  • 4 cups chopped cantaloupe
  • 6 cups sugar
  • 4 tablespoons lemon juice
  • 12 teaspoon nutmeg
  • 14 teaspoon salt
  • 1 teaspoon grated orange peel
  • 12 cup blanched sliced almonds


  1. 1. Mix the cantaloupe and peaches in a heavy pot and bring to a boil---a nice, steady boil, not too high, and stir frequently.
  2. 2. Add the sugar and lemon juice and cook until the conserve is thick.
  3. 3.Add the nutmeg, salt, orange peel and almonds and continue to cook for three minutes longer.
  4. 4. Pour into hot jars and seal.
  5. 5. Process in a water-bath canner for ten minutes.

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