More Great Recipes: Jam/Preserve

Cantaloupe Butter

User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

(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.

Ingredients You'll Need

1 Cantaloupe Melon
Lemon juice


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.

Questions, Comments & Reviews

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Have cooking questions? Chat with BakeBot AI for quick answers!

Plus, I can help you customize recipes on BakeSpace, making modifications a snap.

Want to create a new recipe or upload an existing recipe? Use our BakeBot AI Recipe Maker in the menu bar.
Want to create a recipe? Try our BakeBot AI Recipe Maker!