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Cantaloupe: Cantaloupe Butter




Source of Recipe


by Sandy, OH


List of Ingredients




6 pounds soft -- ripe cantaloupe
1 1/2 cups sugar
Juice of 1 lemon
1/4 teaspoon ground nutmeg


Recipe



Remove the seeds of the cantaloupe 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 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 with paraffin.

Makes four half-pints