| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jam/jelly | 10 | Jelly jars | ||
INGREDIENTS
| 6 | c | Peaches; peeled/diced |
| 2 | c | Cantaloupe; diced |
| 6 | c | Sugar |
| 1/4 | c | Lemon juice |
| 1/4 | c | Preserved ginger |
| 2 | tb | Syrup from preserved ginger |
| 1/2 | c | Pecans, chopped |
INSTRUCTIONS
1. Place the peaches and cantaloupe in a kettle and simmer gently thirty minutes, stirring to prevent sticking. 2. Add the sugar, lemon juice and syrup and boil rapidly until mixture is thick. Stir to prevent sticking. 3. 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 Posted to MM-Recipes Digest V3 #211 Date: Sun, 4 Aug 1996 22:59:06 +0000 From: Linda Place <placel@worldnet.att.net>
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