CANTALOUPE PRESERVES
August 2006. Recipe from Jenny Lovett
2 lbs. cantaloupe (about 2 medium sized melons)
4 c. sugar
juice of 1 lemon
- Thinly slice cantaloupe and cut in 1” pieces.
- Mix pieces with sugar.
- Let sit overnight.
- Stir in lemon juice and simmer until juices are clear.
- Ladle into jars. (Optional: pour off some of the juice or use slotted spoon.)
- Process in water bath for 5 minutes.
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