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Cantaloupe Preserves #2




Source of Recipe


from just jeanne's


List of Ingredients





6 lbs cantaloupe peeled, seeded, and cut into 1/2" cubes
2 tsp. grated lemon peel
8 c. granulated sugar
1/2 c. lemon juice
2 c. golden yellow raisins
1 1/2 c. chopped toasted almonds, optioanl
1/4 tsp. almond extract, also optional

Recipe



Place the canaloupe cubes in a large bowl.
Toss with the sugar.
Cover with plastic wrap, and let stand at room temperature for 8 - 10 hours.
Add to a stockpot with remaining ingredients except almonds and almond extract.
Bring to a boil and cook until the mixture starts to thicken, stirring constantly.
Remove from the heat and stir in the almonds and almond extract.
Quickly skim off any foam.
Ladle into sterilized jars, leaving 1/2" space at top.
Seal and water process for 10 minutes.
Makes 7 or 8 half pints.