FRUIT CONSERVE RECIPES RECIPES

Steps:

• Combine peaches and cantaloupe in a flat-bottomed kettle; bring to a boil, stirring constantly. Reduce heat; cover and simmer 10 minutes. Stir in sugar and lemon juice. Return to a boil; boil 12 minutes or until mixture thickens, stirring frequently. Add remaining ingredients. Boil, stirring constantly, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Remove from heat; skim off foam.
• Ladle conserve into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

Steps:

• Toss fruit, sugar and lemon (or lime) slices in a large pot. Cover and let macerate overnight.
• Transfer the pot to the stove and bring the mixture to a simmer over medium heat, stirring occasionally. Cover, lower the heat to maintain a simmer and cook until the fruit shrinks slightly and the syrup starts to turn the pale color of the fruit, adding water as needed to keep the syrup pale and thin, at least 15 minutes and up to 1 hour. (For fruits like strawberries, blackberries, figs and watermelon flesh, 15 minutes may be all the time you need. For apples, pears, citrus and watermelon rinds, you'll need to cook them a bit longer until some of the fruit becomes translucent.) Remove from heat and let cool for at least 1 hour.
• Transfer the fruit and syrup into jars, cover tightly and refrigerate for up to 3 months.