Zutaten für Cantaloupe Preserves
- 4 cups cubed cantaloupe (about 1 medium cantaloupe)
- 3 cups granulated sugar
- Cinnamon
- Ground Cloves
- Ground Nutmeg
- 1/4 cup fresh lemon juice
- Liquid Fruit Pectin
- Butter
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Zubereitung von Cantaloupe Preserves
- Wash and cut the cantaloupe into 1-inch cubes. Remove the rind and seeds.
- In a large saucepan, combine the cantaloupe cubes, sugar, lemon juice, and pectin. Stir well to ensure the pectin is fully incorporated.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, continue to stir vigorously for 1 minute.
- Reduce the heat to low and simmer for 10-15 minutes, or until the cantaloupe is tender and translucent. Skim off any foam that rises to the surface.
- Remove from heat and carefully transfer the mixture to a blender. Puree until smooth.
- Ladle the hot cantaloupe puree into sterilized half-pint jars, leaving ½-inch headspace.
- Remove air bubbles by running a non-metallic utensil around the inside of the jars.
- Wipe the jar rims clean, place lids and rings on the jars, and tighten fingertip tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specific instructions).
- Remove jars from the canner and let cool completely. You should hear a ‘pop’ sound as the jars seal. Check seals by pressing the center of each lid; if it doesn’t flex, the jar is sealed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
431g
Fat
1g
Carbs
36g