Cantaloupe Butter

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
YIELD: 2 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the seeds of the cantaloupes 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 the 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.
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