|3 pounds||Peaches, peeled and sliced|
|2 pounds||Apricots, peeled and halved|
|1||Fresh pineapple, peeled and cut into chunks (about 5 pounds)|
|1||Cantaloupe, cut into chunks or balls (about 4 pounds)|
|½ cup||Thinly sliced lime (about 1 small)|
|¼ cup||Lemon juice|
|3 tablespoons||Curry powder|
Treat peaches and apricots to prevent darkening while preparing other ingredients. Combine water, sugar, lemon juice and curry powder.
Bring to a boil. Reduce heat and add peaches, apricots, pineapple and cantaloupe. Simmer just until fruit is hot through. Pack hot fruit into hot jars, adding 1 lime slice to each jar when filling.
Leave ½ inch head space. Pour hot syrup over fruit, leaving ½ inch head space. Remove air bubbles. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 4 quarts.
From: Ball Blue Book Shared By: Pat Stockett
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