Best 5 Cantaloupe Conserve Recipes
**Cantaloupe Conserve: A Unique and Flavorful Summer Treat**
Cantaloupe conserve is a delicious and versatile preserve that can be enjoyed in a variety of ways. Made with fresh cantaloupe, sugar, lemon juice, and a hint of spices, this conserve has a sweet and tangy flavor that is perfect for spreading on toast, scones, or crackers. It can also be used as a topping for ice cream, yogurt, or pancakes. This article provides two recipes for cantaloupe conserve: a traditional recipe and a quick and easy recipe. The traditional recipe uses whole cantaloupe pieces, while the quick and easy recipe uses chopped cantaloupe. Both recipes are easy to follow and result in a delicious and flavorful conserve that can be enjoyed all summer long.
PEACH CANTALOUPE CONSERVE
Posted in response to a request, this is my adaptation of a BH & G recipe! You can use the variety of melons as I do or all cantalope. Its VERY sweet & fabulous over ice cream or spread on toast!
Provided by CountryLady
Categories Pineapple
Time 1h
Yield 7 half pints
Number Of Ingredients 11
Steps:
- Mix fruit in an 8- 10 quart kettle or Dutch oven.
- Stirring constantly, bring mixture to a full rolling boil; add sugar& lemon juice, return mixture to a full rolling boil and boil constantly, uncovered, for 12 minutes.
- Add remaining ingredients& boil hard, uncovered, until the syrup sheets off a metal spoon- 4 to 5 minutes; remove from heat& quickly skim off foam.
- Pour at once into hot sterilized jars, leaving 1/4 inch headspace& adjust lids.
- Process in boiling water bath for 15 minutes.
Nutrition Facts : Calories 575, Fat 3.9, SaturatedFat 0.3, Sodium 93.7, Carbohydrate 139, Fiber 2.7, Sugar 135.2, Protein 2.8
CANTALOUPE PRESERVES
This is just like sunshine in a jar. I double the recipe and make several batches. My kids can make a meal out of this.
Provided by Jackie H.
Categories Low Protein
Time 12h30m
Yield 2 pints, 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Pare cantaloupe and cut it into thin strips 1 inch long.
- Mix cantaloupe and sugar let stand overnight.
- add lemon juice, cook until clear.
- puor into hot sterilized jars. seal.
Nutrition Facts : Calories 1708.2, Fat 0.9, SaturatedFat 0.2, Sodium 72.9, Carbohydrate 439, Fiber 4.2, Sugar 435.9, Protein 3.9
CANTALOUPE CONSERVE
Spooning this conserve over yogurt makes a light, sweet summer dessert.
Time 45m
Yield Makes 6 to 8 dessert servings
Number Of Ingredients 6
Steps:
- Bring sugar, water, and lemon juice to a boil, stirring occasionally until sugar is dissolved, then boil, uncovered, until slightly thickened, about 5 minutes. Stir in cantaloupe and raisins and simmer, uncovered, stirring frequently, until cantaloupe is translucent and syrup is thickened, 15 to 20 minutes.
- Transfer conserve to a metal bowl, then set bowl in a larger bowl of ice and cold water to cool, stirring occasionally.
SALTED HONEY CANTALOUPE JAM
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Provided by Claire Saffitz
Categories Bon Appétit Jam or Jelly Cantaloupe Honey Breakfast Brunch Summer Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly. Cook, stirring, until mixture is thick, 15-20 minutes. Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes. Let cool. Transfer jam to a glass jar, cover, and chill.
- Do Ahead
- Jam can be made 1 month ahead. Keep chilled.
CANTALOUPE PRESERVES
I found this during an online search and just had to share it. It takes longer than normal preserves but sounds delicious.
Provided by Kathy in Fla
Categories Melons
Time 6h6m
Yield 4 half pints
Number Of Ingredients 4
Steps:
- Place cantaloupe and sugar in large non-reactive saucepan, stir well, cover, and let set for 6-8 hours.
- Add lemon juice and pectin and bring to a boil over medium-high heat, while stirring. Continue to stir while the mixture boils for 5-6 minutes, or until it thickens sufficiently.
- Ladle into hot jars and seal according to manufacturer's instructions.
- Makes 4 ½ Cups.
- **Note: this is a good way to use up cantaloupe that has a strong flavor, but is not very sweet.
Nutrition Facts : Calories 684.2, Fat 0.4, SaturatedFat 0.1, Sodium 53.4, Carbohydrate 176.7, Fiber 2.7, Sugar 164.1, Protein 1.6
Tips:
- Choose ripe, fragrant cantaloupes for the best flavor. - If you don't have a food processor, you can grate the cantaloupe and ginger using a box grater. - Be sure to sterilize your jars and lids before canning the conserve. - Process the jars in a boiling water bath for the recommended time to ensure a safe seal. - Can be stored in a cool, dark place for up to a year or refrigerate for up to three weeks.Conclusion:
Cantaloupe conserve is a delicious and versatile condiment that can be used as a spread on toast, scones, or pancakes, as a topping for ice cream or yogurt, or as a glaze for chicken or fish. It's also a great way to preserve the summer's bounty of cantaloupe. With its sweet and tangy flavor, cantaloupe conserve is a surefire hit.
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