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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Jelly jar (380g)|
|Recipe Makes: 10 Jelly jar|
|Calories from Fat: 35 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 54.6mg||1 %|
|Total Carbohydrate 362.2g||107 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 361.5g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1436
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!