Cantaloupe Preserves Recipes

CANTALOUPE OR HONEYDEW PRESERVES

Steps:

• Drop melon into boiling water.
• Let water return to a boil, then drain.
• Rinse with ice water, and let drain for 20 minutes.
• Spread the melon on a platter, sprinkle with alcohol and let stand for 15 minutes.
• Make a syrup by mixing 2 cups of the sugar with the cup of water.
• Add the ginger to the syrup and cook mixture over low heat, gradually adding the rest of the sugar.
• Add the melon to the syrup and continue cooking until melon becomes transparent.
• Remove the ginger.
• When mixture has cooled, place in jars and seal.

CANTALOUPE PRESERVES

Steps:

• Pare cantaloupe and cut it into thin strips 1 inch long.
• Mix cantaloupe and sugar let stand overnight.
• add lemon juice, cook until clear.
• puor into hot sterilized jars. seal.

CANTALOUPE PRESERVES

Steps:

• Combine all ingredients in a large sauce pan bring to a boil and simmer until fruit is clear.
• Puree in blender (if needed).
• Ladle into prepared jars.
• Process in a hot water bath for 10 minutes.

CANTALOUPE PRESERVES

Steps:

• Place cantaloupe and sugar in large non-reactive saucepan, stir well, cover, and let set for 6-8 hours.
• Add lemon juice and pectin and bring to a boil over medium-high heat, while stirring. Continue to stir while the mixture boils for 5-6 minutes, or until it thickens sufficiently.
• Ladle into hot jars and seal according to manufacturer's instructions.
• Makes 4 ½ Cups.
• **Note: this is a good way to use up cantaloupe that has a strong flavor, but is not very sweet.

CANTALOUPE JAM

Steps:

• In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
• Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
• Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
• Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
• Boil, stirring constantly, for 1 minute.
• Remove pan from the heat; skim off any foam.
• To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
• Gently stir the jam every minute or so to distribute the fruit.
• Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
• Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
• Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.

WATERMELON RIND PRESERVES

Steps:

• Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
• Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
• In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

WATERMELON PRESERVES

Steps:

• Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds.
• In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

WATERMELON RIND PRESERVES

Steps:

• Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

CITRUS CANTALOUPE BUTTER

Steps:

• Process cantaloupe and orange sections in batches in a blender until pureed. Transfer to a Dutch oven., Add sugar, lime juice, cinnamon and zest. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 5 cups and reaches a thick, spreadable consistency, about 2 hours, stirring frequently. Discard cinnamon sticks., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Submerge jars in a canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.