Cantaloupe Marmalade Recipes

CANTALOUPE MARMALADE

Steps:

• Place the cantaloupe in a bowl and add the lemon juice and rind.
• Pour the sugar over the top and let stand overnight.
• Transfer to a large kettle and cook over low heat, stirring frequently, until thick.
• Let cool to room temperature, then stir to keep the fruits evenly distributed.
• Pour in hot sterilized glasses 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.

PINEAPPLE CANTALOUPE MARMALADE

Steps:

• 1. In a large stock pot sterilize jars and lids while working on marmalade.
• 2. Peel, core, and chop pineapple.
• 3. Place in food processor with chopped cantaloupe.
• 4. Puree until thick with small pieces of fruit. It should make about 2 1/2 cups puree.
• 5. Dice bird peppers if adding to marmalade.
• 6. Add fruit, sugar, and peppers(if using) to dutch oven. Turn heat to medium high.
• 7. Cook until mixture begins to boil. reduce heat to medium low.
• 8. Simmer for 15 minutes.
• 9. Pour into jars that have boiled for 10 minutes.
• 10. Place lids on jars and process in water bath for 10 minutes.
• 11. Remove and let rest undisturbed for 24 hours. Any jars that haven't sealed properly may be stored in the refrigerator. Enjoy!

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.