Recipe Archives->Preserving->Cant Butter 02

Spiced Cantaloupe Butter

cantaloupes (1 cantaloupe will yield approximately 2 cups of puree/pulp)
sugar
lemon juice
cinnamon
allspice

Remove rind and seeds from melons. Cut melon into small pieces. Put
cantaloupe in a large, heavy kettle; add just enough water to prevent
sticking (about 1/4 cup). Boil until soft, then process with a food
processor or a food mill. Measure cantaloupe pulp; add 1 1/4 cups
sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2
teaspoon allspice to each quart of pulp. Boil gently, stirring often
to prevent sticking, until thick. Pour hot, thickened mixture into
hot, sterilized jars. (Also read your jar manufacturer's instructions.)
Wipe away any spills on jar rims with paper towels moistened with
sterilized water. (A wide-mouth funnel is very useful for filling
jars.) Apply lids and rings. Process for 10 minutes in boiling water
bath, then tighten rings and check for proper sealing . Store in a
cool, dark place.

This recipe will make about 2 half-pints of cantaloupe butter for
each quart of cantaloupe pulp.

Printable version: cant-butter02.txt.