Best Cantaloupe Or Honeydew Preserves Recipes
MELON & VANILLA JAM
A smooth and delicate melon jam that's great on toast, pancakes or with savoury cheeseboards and cured meats.
Provided by Neil
Categories Jam
Time 45m
Number Of Ingredients 4
Steps:
- Deseed, remove the skin and cut the melon into 1 - 2 cm size cubes. Place in a bowl and mix in the sugar so all the melon is coated. Leave the melon to stand for around 4 - 5 hours, stirring every so often.
- After at least 4 hours the juice of the melon will have been drawn out. Pour the juice into a pan and reserve the melon chunks in a bowl.
- Begin to heat the melon juice in the pan along with the vanilla pod that has been cut in half lengthways and the seeds scraped out. Bring to a simmer and reduce by around half. Add the melon chunks to the juice and bring to a rolling boil.
- Prepare a hot water bath and carefully place the cleaned jars in it. Bring to a simmer and then remove the jars when ready to fill.
- Boil the melon jam until it reaches 105°C / 221°F. Stir in the liquid pectin or follow the instructions for doing so and perform a wrinkle test to check the jams set. Boil for another 5 minutes if the setpoint hasn't been reached and test again.
- Once the jam has reached setting point ladle into the still-hot jars. Add the lids and bands and screw on until just tight. Process the jars in the boiling water bath submerged by at least 1 inch for 10 minutes, starting the timer when the bath reaches a boil.
- After 10 minutes remove from the heat, allow the jars to stand in the boiling water bath for 5 minutes and then lift out with jar tongs. Allow to cool to completely.
Nutrition Facts : Calories 215 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 19 milligrams sodium, Sugar 48 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CANTALOUPE PRESERVES
I found this during an online search and just had to share it. It takes longer than normal preserves but sounds delicious.
Provided by Kathy in Fla
Categories Melons
Time 6h6m
Yield 4 half pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 684.2, Fat 0.4, SaturatedFat 0.1, Sodium 53.4, Carbohydrate 176.7, Fiber 2.7, Sugar 164.1, Protein 1.6
CANTALOUPE OR HONEYDEW PRESERVES
Preserved melon with a hint of ginger. Probably one of the more unusual fruits to preserve, but delicious. Would make a special gift.
Provided by littleturtle
Categories Melons
Time 46m
Yield 9-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 361.1, Fat 0.1, Sodium 8.6, Carbohydrate 93, Fiber 0.5, Sugar 92.8, Protein 0.4
CANTALOUPE PRESERVES
This is just like sunshine in a jar. I double the recipe and make several batches. My kids can make a meal out of this.
Provided by Jackie H.
Categories Low Protein
Time 12h30m
Yield 2 pints, 2-3 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1708.2, Fat 0.9, SaturatedFat 0.2, Sodium 72.9, Carbohydrate 439, Fiber 4.2, Sugar 435.9, Protein 3.9
CANTALOUPE PRESERVES
Make and share this Cantaloupe Preserves recipe from Food.com.
Provided by aktanabe
Categories < 60 Mins
Time 55m
Yield 8 1/2 pints
Number Of Ingredients 8
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.
Nutrition Facts : Calories 424.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.6, Sodium 17.9, Carbohydrate 108.5, Fiber 1.1, Sugar 107.8, Protein 0.9
CANTALOUPE PEACH JAM
Make and share this Cantaloupe Peach Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Melons
Time 2h20m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Add the cantaloupe and peaches to a large pot.
- Cook over medium heat, stir constantly, for 15 minutes.
- Add in sugar and lemon juice, stir to combine.
- Bring to a boil, stirring constantly.
- Lower the heat and simmer 30 to 45 minutes, or until thickened.
- Add in the lemon rind and cook for 3 more minutes, stirring constantly.
- Take pot from oven burner; skim off foam.
- Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top.
- Remove air bubbles and wipe jar rims.
- Cover immediately with jar lids and screw on bands.
- Process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 852.7, Fat 0.5, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 219.2, Fiber 2.6, Sugar 216.9, Protein 1.9
CANTALOUPE WITH HONEY AND LIME
Not only is this one of the simplest desserts to prepare-it's also low in calories and virtually fat-free. Because it is so light and refreshing, it's a perfect ending to a heavy meal.
Yield Serves 4
Number Of Ingredients 3
Steps:
- Using a sharp knife, slice the cantaloupe as thin as possible. Mound the slices on 4 serving plates, dividing evenly.
- Drizzle the cantaloupe with the honey, and then sprinkle with lime zest and juice. Serve immediately.
- Using a sharp knife, slice off the top and bottom of the melon so that it sits flat on a work surface.
- Following the shape of the melon, slice off the peel in strips, from top to bottom.
- Halve the peeled melon lengthwise, and scrape out the seeds with a spoon before slicing.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love