Post by carnation037 on Sept 27, 2002 1:36:41 GMT -6
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.
Post by carnation037 on Sept 27, 2002 11:39:04 GMT -6
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.