Spiced Preserved Cantaloupe Recipe

Spiced Preserved Cantaloupe picture


Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageServings4
Main Ingredient


 Whole allspice1 Tablespoon
 Chopped crystallized ginger1 Tablespoon
 Sugar3 1⁄2 Cup (56 tbs)
 Light corn syrup1 Cup (16 tbs) (Karo)
 Lemon1 , thinly sliced and seeded
 Water1⁄2 Cup (8 tbs)
 Dry white wine1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon, uniodized
 Cantaloupe6 Cup (96 tbs), cut in 1 inch cubes

Nutrition Facts

Serving size

Calories 1051 Calories from Fat 8

% Daily Value*

Total Fat 1 g1.5%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 219.4 mg9.1%

Total Carbohydrates 270 g90%

Dietary Fiber 3.7 g14.6%

Sugars 220.1 g

Protein 2 g4.9%

Vitamin A 162.8% Vitamin C 170.6%

Calcium 8% Iron 9.7%

*Based on a 2000 Calorie diet


Tie allspice and ginger in cheese cloth bag.
In 5-quart saucepan place spice bag, 2 cups sugar and next 5 ingredients.
Stirring occasionally, bring to boil over medium-high heat.
Add fruit.
Stirring occasionally, boil gently for 20 minutes.
Remove from heat; place plate on fruit to hold be low syrup level.
Let stand overnight.
Stir in remaining sugar.
Stirring occasionally, bring to boil and boil gently for 20 minutes, or until fruit is transparent and syrup is thick.
Skim surface; remove spice bag.
Immediately pack fruit in clean, hot half-pint jars.
Add boiling syrup, covering fruit and leaving 1/4-inch headspace.
Wipe top edges with damp towel.
Seal according to jar manufacturer's directions.
Process in boiling-water bath for 5 minutes.