Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
6 lb Soft, ripe cantaloupes
1 1/2 c Sugar
Juice of 1 lemon
1/4 ts Ground nutmeg
Remove the seeds of the cantaloupes and scoop out the edible portion
of the pulp. Dice the fruit coursely and simmer, uncovered, in a
preserving kettle until tender; or puree the pulp in a blender.
Measure the pulp; there should be 4 cups. Return pulp to the
preserving kettle and add the sugar, lemon juice, and nutmeg. Cook
the mixture uncovered over medium heat, stirring constantly, until
the butter is thick enough to spread, about 1 1/2 hours. Ladle into
hot, sterilized jars and seal immediately.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.