- 2 Sundia Cantaloupes (2 Cantaloupes will yield approximately 1 quart of purée/pulp)
- 1-1/4 cups sugar
- 2 Tbsp. lemon juice
- 1 tsp. cinnamon
- ½ tsp. allspice
- ¼ cup water
Remove the rind, seeds and cut the Cantaloupe into small pieces. Boil the cantaloupe in a large kettle with very little water (around ¼ cups, just to prevent sticking) until soft. Process the boiled Cantaloupe in a food processor. Measure the Cantaloupe pulp; add 1 –1/4-cup sugar, 2 tablespoons lemon juice, 1-teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp. Boil this mixture until thick. Stir often to ensure that it doesn’t stick to the pan. 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 butter for each quart of Cantaloupe butter.
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