You are here

Spiced Preserved Cantaloupe

Ingredients
  Whole allspice 1 Tablespoon
  Chopped crystallized ginger 1 Tablespoon
  Sugar 3 1⁄2 Cup (56 tbs)
  Light corn syrup 1 Cup (16 tbs) (Karo)
  Lemon 1 , thinly sliced and seeded
  Water 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon, uniodized
  Cantaloupe 6 Cup (96 tbs), cut in 1 inch cubes
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Cantaloupe
Cook Time: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.026665
Average: 4 (15 votes)