Citrus Cantaloupe Butter Recipes

CITRUS CANTALOUPE BUTTER

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.

PROSCIUTTO, CANTALOUPE AND BUTTER SANDWICH WITH BASIL DRIZZLE

Steps:

• For the basil drizzle: Combine the basil, parsley, salt, red pepper flakes, garlic, lemon juice and chile in a mini food processor and pulse to make a chunky paste. Add the olive oil and process until smooth and bright green.
• For the prosciutto, cantaloupe and butter sandwich: Spread the butter on both cut sides of the baguette. Drizzle the bottom piece with a tablespoon or so of the basil drizzle. Layer the prosciutto and cantaloupe on the bottom piece of the baguette, ruffling and folding the prosciutto as you go. Drizzle a tablespoon of the basil drizzle over the top. Drizzle the cut side of the top piece with 1/4 cup or so of the basil drizzle. Place the top piece of baguette on the prosciutto and cantaloupe and cut into 2 sandwiches using a serrated knife. Serve the extra basil drizzle on the side or reserve for another use.

GARLIC LEMON BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Refrigerate up to 1 week or freeze up to 3 months.

CRANBERRY HONEY BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

CANTALOUPE BUTTER

Steps:

• 1. Pare the cantaloupe, remove seeds and cut into 1x2 inch squares. Dissolve the alum in the water and bring to a boil. Add the cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar and spices. Add the cantaloupe and simmer until fruit is transparent.(about 45 minutes). Place in hot sterilized jars and seal.

CANTALOUPE BUTTER

Steps:

• Remove the seeds of the cantaloupes and scoop out the edible portion of the pulp.
• Dice the fruit coarsely 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.

CANTALOUPE BUTTER

Steps:

• 1. 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.

CANNED NECTARINES IN HONEY SYRUP

Steps:

• Combine water and ascorbic acid powder until dissolved; place nectarines in liquid immediately after cutting each one. In a Dutch oven, combine water, sugar and honey. Bring to a boil, stirring to dissolve sugar. Drain nectarines and add to the canning syrup; return just to a boil. Remove from heat. , Carefully ladle hot mixture into 8 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot cooking liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.