Cantaloupe Preserves

[carnation037]

Cantaloupe Preserves #1

2 lbs firm, ripe cantaloupe
4 c. sugar
juice of 1 lemon

Peel cantaloupe and cut in thin slices 1" long.
Mix sugar and cantaloupe; let stand overnight.
Add lemon juice; cook until clear.
Pour into hot jars. Adjust lids at once and process
in boiling water bath (212 degreesF.) 5 minutes.

Remove from canner and complete seals, unless
closures are self-sealing type.

Makes about 2 pints

[carnation037]

Cantaloupe Preserves #2

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

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.