Best 4 Cantaloupe Conserve Recipes
Welcome to the world of delightful and refreshing cantaloupe conserves! If you're looking for a sweet and tangy treat that captures the essence of summer, you've come to the right place. Cantaloupe conserves are a perfect way to preserve the flavor of this delicious fruit, transforming it into a delectable spread that can be enjoyed on toast, crackers, or even as a filling for pastries. With just a few simple ingredients and a touch of patience, you can create a batch of homemade cantaloupe conserve that will impress your family and friends.
Here are our top 4 tried and tested recipes!
CANTALOUPE PRESERVES
I found this during an online search and just had to share it. It takes longer than normal preserves but sounds delicious.
Provided by Kathy in Fla
Categories Melons
Time 6h6m
Yield 4 half pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 684.2, Fat 0.4, SaturatedFat 0.1, Sodium 53.4, Carbohydrate 176.7, Fiber 2.7, Sugar 164.1, Protein 1.6
CANTALOUPE CONSERVE
Spooning this conserve over yogurt makes a light, sweet summer dessert.
Time 45m
Yield Makes 6 to 8 dessert servings
Number Of Ingredients 6
Steps:
- Bring sugar, water, and lemon juice to a boil, stirring occasionally until sugar is dissolved, then boil, uncovered, until slightly thickened, about 5 minutes. Stir in cantaloupe and raisins and simmer, uncovered, stirring frequently, until cantaloupe is translucent and syrup is thickened, 15 to 20 minutes.
- Transfer conserve to a metal bowl, then set bowl in a larger bowl of ice and cold water to cool, stirring occasionally.
CANTALOUPE JAM
Make and share this Cantaloupe Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Melons
Time 1h30m
Yield 5 half-pint jars, about
Number Of Ingredients 5
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.
Nutrition Facts : Calories 935.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 18, Carbohydrate 240.2, Fiber 1.6, Sugar 237.7, Protein 0.9
CITRUS CANTALOUPE BUTTER
This sweet, chunky cantaloupe butter gets its warm spice flavor from the cinnamon. Orange sections and lime juice give it a citrusy twist. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 30m
Yield 5 half-pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose ripe, firm cantaloupes with a deep orange color and a slight give when pressed.
- Use a sharp knife to remove the rind and seeds from the cantaloupe.
- Cut the cantaloupe into small pieces, about 1-inch cubes.
- In a large pot or Dutch oven, combine the cantaloupe, sugar, lemon juice, and pectin. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 30 minutes, or until the conserve has thickened. Stir occasionally to prevent sticking.
- Remove from heat and let cool slightly. Stir in the butter and vanilla extract.
- Pour the conserve into clean jars and seal tightly. Process in a boiling water bath for 10 minutes.
- Store the conserve in a cool, dark place for up to 1 year.
Conclusion:
Cantaloupe conserve is a delicious and versatile condiment that can be enjoyed in many ways. It can be spread on toast or crackers, used as a filling for pies and tarts, or served as a topping for yogurt or ice cream. The bright orange color and sweet flavor of cantaloupe make it a perfect addition to any summer meal. With a little planning and effort, you can easily make your own cantaloupe conserve at home. So next time you have a surplus of cantaloupes, give this recipe a try. You won't be disappointed!
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