LOCATION: Recipes >> Preserving >> Canteloupe Butter
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Canteloupe Butter
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Cantaloupe Butter
cantaloupe, soft and ripe
sugar
lemon and lime juice
cinnamon
Remove seeds of melons. scoop out pulp and puree. Measure and
for every quart of pulp add 1 3/4 cup sugar, 1 T each lemon and
lime juice and 1/4 t cinnamon. Cook in casserole baking dish on
about 300 degrees F, stirring occasionally until spoonable. Pour
into jars, seal and process (pressure can).
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