Comments on: Peach Cantaloupe Jam https://italianfoodforever.com/2014/09/peach-cantaloupe-jam/ Those who eat well, eat Italian. Tue, 08 Aug 2023 16:33:19 +0000 hourly 1 By: Diane Catalano Rodriguez https://italianfoodforever.com/2014/09/peach-cantaloupe-jam/#comment-824378 Mon, 28 Jun 2021 20:59:09 +0000 https://italianfoodforever.com/?p=13188#comment-824378 My grandmother from Calabria used to make this with apricots and cantaloupe. Today I tried a small batch. I cut up half a Tuscan melon, smashed it, cooked a little in its juice and then pureed it. Added equal amount of Blenheim apricots finely chopped and some lemon juice. Added sugar in same 4:3 ratio as your recipe. It cooked quickly and tastes divine. It became the right texture before reaching 220 F, so I processed it at that point.

I have more apricots, but I need to buy another melon before trying it again.

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