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6 c Diced, peeled peaches 2 tb Syrup from preserved ginger
2 c Diced cantaloupe 1/4 c Chopped, preserved ginger
6 c Sugar 1/4 c Chopped pecans
1/4 c Lemon juice
Chunky fruit preserves enlived a plate of cheese and crackers. Or
try them with roast pork.
In a large kettle, place peaches and cantaloupe. Simmer 30
minutes,stirring gently to prevent sticking. Add sugar, lemon juice
and syrup and boil rapidly until mixture thickens; stir to prevent
sticking. Stir in ginger and pecans and pour into hot sterilized
jars. Seal with 2 layers of paraffin. Cool, cover and store in cool,
dry, dark place. Fills about 10 small jars.
Origin: Canadian Gardening Magazine, June/July 1993 Shared by: Sharon
Stevens.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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