"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cantaloupe-Pineapple Jam, by Edwina Trichler, is from Klick Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 medium sized cantaloupe 1 20 oz. can of crushed pineapple Sugar, 1/2 amount of fruit 1 box low sugar pectin
Chop cantaloupe in food processor. Don't puree. Combine cantaloupe, pineapple and sugar in large kettle. Heat to boiling. Boil about 2 minutes. Add pectin. Boil 2 or 3 minutes more. Put in jars. Seal or freeze. It won't gel as much as jelly. It's also good on pancakes, ice cream, oatmeal, etc. I also make cantaloupe butter and cantaloupe milk shakes.
I made up this recipe. Be sure the cantaloupe is fully ripe and has a good flavor.
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