6 cup peaches, peeled/diced
2 cup cantaloupe, diced
6 cup sugar
1/4 cup lemon juice
1/4 cup preserved ginger
2 tbsp syrup from preserved ginger
1/2 cup pecans, chopped
A Recipe for
Peach Melon Conserve
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Food Tip |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Peach Melon Conserve is one of thousands in the Recipes-to-go Fruit Cookbook.
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This is a recipe for Peach Melon Conserve from the recipe cookbook of Recipes-to-go (Fruit)
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Food Tip |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Herb Tip |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
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
Serves: 10
Peach Melon Conserve Recipe brought to you by Recipes To-Go