Canteloupe Preserves
By: Sheri Wetherell
Published: Saturday, December 5, 2009 - 10:50pm

Ingredients




5 cups cantaloupe, cubed
4 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
85 ml liquid fruit pectin
1/2 teaspoon butter

Preparation

1 Combine all ingredients in a large sauce pan bring to a boil and simmer until fruit is clear. 2 Puree in blender, if necessary 3 Ladle into prepared jars. 4 Process in a hot water bath for 10 minutes.