Best 5 Cantaloupe Or Honeydew Preserves Recipes

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When it comes to delicious and refreshing treats, cantaloupe and honeydew are two of the most beloved fruits. Their sweet and juicy flesh makes them perfect for a variety of desserts, but they can also be transformed into something truly special: preserves. Cantaloupe or honeydew preserves offer a unique and delectable combination of flavors and textures, making them a delightful addition to any breakfast table, dessert spread, or even as a filling for pastries. With a few simple ingredients and a bit of time, you can create your cantaloupe or honeydew preserves that will add a touch of sweetness and sunshine to any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CANTALOUPE PRESERVES



Cantaloupe Preserves image

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

4 cups cantaloupes, peeled, seeded, and diced
3 cups sugar
3 tablespoons lemon juice
1 (1 3/4 ounce) box dry pectin

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 OR HONEYDEW PRESERVES



Cantaloupe or Honeydew Preserves image

Preserved melon with a hint of ginger. Probably one of the more unusual fruits to preserve, but delicious. Would make a special gift.

Provided by littleturtle

Categories     Melons

Time 46m

Yield 9-10 serving(s)

Number Of Ingredients 6

1 lb cantaloupe balls (peeled, seeded, and cut into 1-inch cubes, should be 2 1/2-3 cups) or 1 lb honeydew, cubes (peeled, seeded, and cut into 1-inch cubes, should be 2 1/2-3 cups)
ice water
1/2 cup Everclear alcohol or 1/2 cup vodka
4 cups sugar
1 cup water
1 piece dried ginger (small piece)

Steps:

  • Drop melon into boiling water.
  • Let water return to a boil, then drain.
  • Rinse with ice water, and let drain for 20 minutes.
  • Spread the melon on a platter, sprinkle with alcohol and let stand for 15 minutes.
  • Make a syrup by mixing 2 cups of the sugar with the cup of water.
  • Add the ginger to the syrup and cook mixture over low heat, gradually adding the rest of the sugar.
  • Add the melon to the syrup and continue cooking until melon becomes transparent.
  • Remove the ginger.
  • When mixture has cooled, place in jars and seal.

Nutrition Facts : Calories 361.1, Fat 0.1, Sodium 8.6, Carbohydrate 93, Fiber 0.5, Sugar 92.8, Protein 0.4

HONEYDEW AND CANTALOUPE MOUSSE



Honeydew and Cantaloupe Mousse image

Categories     Blender     Fruit     Dessert     Yogurt     Low Sodium     Lemon     Cantaloupe     Honeydew     Midori     Port     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 14

For the honeydew mousse
1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
1/4 cup Midori (melon-flavored liqueur)
the flesh of half a 6-to 7-pound honeydew melon
1/4 cup sugar
2 tablespoons fresh lemon juice
1/3 cup plain yogurt
For the cantaloupe mousse
1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
3 tablespoons Port
3 tablespoons sugar
2 tablespoons fresh lemon juice
1/3 cup plain yogurt
small wedges of honeydew melon and cantaloupe for garnish

Steps:

  • Make the honeydew mousse:
  • In a small saucepan sprinkle the gelatin over the Midori and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the honeydew with the sugar and the lemon juice and with the motor running add the Midori mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice, stir in the yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
  • Make the cantaloupe mousse:
  • Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the cantaloupe with the sugar and the lemon juice and with the motor running add the Port mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice and stir in the yogurt.
  • In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.

CANTALOUPE AND HONEYDEW GELATIN



Cantaloupe and Honeydew Gelatin image

The recipe for this cool jiggly treat, which comes from David Evans of Durham, North Carolina, can be made up to a day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 5

1 (about 3 pounds) cantaloupe, halved and seeded
1/2 (about 2 pounds) honeydew, halved and seeded
3 envelopes (1/4 ounce each) unflavored gelatin
1/2 cup sugar
1/4 cup honey

Steps:

  • With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside.
  • In a small bowl, sprinkle gelatin over 1 cup cold water; stir to combine. Let stand until softened, about 5 minutes.
  • Meanwhile, in a small saucepan, heat 1/4 cup water and sugar over medium, stirring, until sugar has dissolved.
  • Remove pan from heat; stir in honey and softened gelatin until dissolved. Stir in 1 1/4 cups cold water. Pour mixture over melon in pan; place plastic wrap directly on surface and top with another loaf pan (to keep melon submerged).
  • Refrigerate until gelatin is set, about 3 hours. To unmold, run a knife around edges; dip pan in hot water for 5 seconds, and invert onto a platter. Cut into slices, and serve.

Nutrition Facts : Calories 151 g, Fiber 2 g, Protein 4 g

HONEYDEW AND CANTALOUPE SOUP



Honeydew and Cantaloupe Soup image

Crisp and refreshing, this honeydew soup from Mrs. Earle Davis is sure to cool off those warm summer days. The reader from Pittsburg, Pennsylvania suggests adding fresh blueberries for an extra burst of flavor.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1-1/2 cups diced cantaloupe, divided
1-1/4 cups diced honeydew melon
4-1/2 teaspoons sugar
1 teaspoon minced fresh mint
1/4 cup white wine or white grape juice
3 tablespoons plain yogurt
1 tablespoon half-and-half cream
Mint sprigs, optional

Steps:

  • In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.

Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choose ripe cantaloupes and honeydews: For the best flavor and texture, select ripe melons that are heavy for their size and have a sweet aroma.
  • Prepare the melons properly: Before starting the preserving process, wash and peel the melons. Be sure to remove all of the seeds and rind.
  • Use a large pot or Dutch oven: Preserving melons requires a large pot or Dutch oven to accommodate the fruit and liquid.
  • Follow the recipe carefully: Preserving melons requires careful attention to detail. Be sure to follow the recipe precisely to ensure the preserves turn out properly.
  • Store the preserves properly: Once the preserves are made, store them in a cool, dark place. Preserves can be stored for up to 6 months.

Conclusion:

Cantaloupe and honeydew preserves are a delicious and versatile way to enjoy these summer fruits. Whether you spread them on toast, use them as a filling for pies and tarts, or simply enjoy them by the spoonful, these preserves are sure to be a hit. With a little time and effort, you can easily make your own cantaloupe or honeydew preserves at home. So next time you have a surplus of melons, be sure to try one of these recipes.

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