Cantaloupe Preserves Recipes

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.

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.

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.

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.

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.

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.