Best Cantaloupe Or Honeydew Preserves Recipes

MELON & VANILLA JAM

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.

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 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 PEACH JAM

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.

CANTALOUPE WITH HONEY AND LIME

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.