Spiced Cantaloupe


Ripe cantaloupe 2 Pound (Firm)
Sugar 2/3 Cup (10.67 tbs)
Water 1/3 Cup (5.33 tbs)
White distilled vinegar 3 Tablespoon
Cinnamon stick 2 Inch
Whole cloves 4



1. To prepare the cantaloupe cut it into quarters and scoop out the seeds and stringy pulp with a spoon.

2. With a small sharp knife, remove the skin and the inner rind.

3. Then cut the meat into 2-inch pieces and pack the pieces into a 1-quart canning jar.


4. In a 2-quart enameled or stainless-steel saucepan bring to a boil over high heat combining the sugar, water, vinegar, cinnamon and cloves stirring until the sugar dissolves.

5. Let it cook briskly, uncovered, for 5 minutes.

6. With tongs, remove the cinnamon stick and tuck it down the side of the cantaloupe-filled jar.

7. Over the cantaloupe ladle the hot liquid, a few tablespoonfuls at a time, allowing the liquid to flow through to the bottom of the jar before adding more.

8. Fill the jar to within 1/8 inch of the top.

9. Following the directions for home canning, seal and process the jar for 12 minutes in a boiling-water bath.


10. Use the spiced cantaloupe in dishes or serve as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 142Calories from Fat 3

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 25 mg1.04%

Total Carbohydrates 36 g12%

Dietary Fiber 2 g8%

Sugars 34 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet