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(Originally from

When I finished, I ended up with a bit less than a pint of cantaloupe butter, so I suppose you can figure about one pint per large cantaloupe.


  • 1 Cantaloupe Melon
  • Sugar
  • Lemon juice
  • Cinnamon


  • 1. Remove the rind and the seeds from the melon, then dice the fruit.
  • 2. Place in a pan with enough water to cover the bottom and prevent burning (about 1/4 cup, if even), and cook until the melon is soft and pulpy.
  • 3. Pass the cooked mix through a sieve or, like me, just purée it with a stick blender until smooth.
  • 4. For every 2 cups of purée, add:
  • -1/2 teaspoon of cinnamon
  • -1/2 teaspoon of lemon juice
  • -1 cup of sugar
  • 5. Bring the mixture to the boil, then reduce heat to low, stirring frequently to make sure the sugar is dissolved and the mix does not burn.
  • 6. Simmer for 25 minutes or until the mix sets when tested. It took me about 40 minutes until I liked the consistency.
  • 7. Pour into clean jars and let cool to room temperature. Store in the refrigerator.

Categories: Jam/Preserve 
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