Cantaloupe Butter

1. 1

   Remove the seeds of the cantaloupes and scoop out the edible portion of the pulp.

2. 2

   Dice the fruit coarsely and simmer, uncovered, in a preserving kettle until tender; or puree the pulp in a blender.

3. 3

   Measure the pulp; there should be 4 cups.

4. 4

   Return pulp to the preserving kettle and add the sugar, lemon juice, and nutmeg.

5. 5

   Cook the mixture uncovered over medium heat, stirring constantly, until the butter is thick enough to spread, about 1 1/2 hours.

6. 6

   Ladle into hot, sterilized jars and seal immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.