Spiced Cantaloupe Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time40 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings12
Interest GroupParty
Ingredients
| 1 (3 1/2-4-pound) underripe cantaloupe | ||
| Pickling salt | 2 Quart, mixed | |
| Sugar | 6 Cup (16 tbs) (Syrup:) | |
| Water | 2 Quart (Syrup:) | |
| 2 cinnamon sticks, broken up | ||
| Whole Cloves | 1 Tablespoon (Syrup:) | |
| Allspice | 1 Tablespoon (Syrup:) | |
| Ginger root piece | 1 , peeled (Syrup:) | |
| Cider vinegar | 1 Pint (Syrup:) | |
Directions
Quarter melon, remove seeds, peeling, and rind, then cut flesh in 1/2" cubes; measure out 3 quarts, cover with brine, and soak 3 hours.
Meanwhile, prepare syrup: Slowly boil 4 cups sugar and the water, uncovered, in a very large enamel or stainless-steel kettle 5 minutes.
Drain and rinse cantaloupe, add to syrup, and boil, uncovered, 1/2 hour.
Remove from heat, set lid on kettle askew, and let stand overnight.
Next day, tie spices in cheesecloth and add to kettle along with vinegar and remaining sugar.
Slowly boil, uncovered, until cantaloupe is clear, about 1/2 hour.
Meanwhile, wash and sterilize 3 (1-pint) jars and closures and keep hot on a baking sheet in a 250° F. oven until needed.
Using a slotted spoon, pack cantaloupe into jars, then pour in boiling syrup, filling to within 1/8" of tops; wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place several weeks before serving.
Meanwhile, prepare syrup: Slowly boil 4 cups sugar and the water, uncovered, in a very large enamel or stainless-steel kettle 5 minutes.
Drain and rinse cantaloupe, add to syrup, and boil, uncovered, 1/2 hour.
Remove from heat, set lid on kettle askew, and let stand overnight.
Next day, tie spices in cheesecloth and add to kettle along with vinegar and remaining sugar.
Slowly boil, uncovered, until cantaloupe is clear, about 1/2 hour.
Meanwhile, wash and sterilize 3 (1-pint) jars and closures and keep hot on a baking sheet in a 250° F. oven until needed.
Using a slotted spoon, pack cantaloupe into jars, then pour in boiling syrup, filling to within 1/8" of tops; wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place several weeks before serving.
Chef
