Cantaloupe Jelly
2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups sugar
1/2 teaspoon vanilla extract
1 peel of tangerine or orange (I used a zester to remove the peel and it
worked out perfectly)
Place cantaloupe covered with sugar in a covered bowl and put in refrigerator
for 24 hours.
Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan.
Bring to boil over medium heat and boil for 5 minutes.
Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and
simmer, stirring occasionally until the thermometer reaches jelly temperature
(220 degrees) Pour into sterilized jars: seal with wax and store in a cool
place.
Makes about 2 pints.
Now on a personal note. I did not put my in the refrigerator for 24
hours. I ran mine through a juicer. I then took the juice and sugar and put it
into a pot and brought it to the recommended boil and temp. Then in the part of
the recipe where it calls for adding the diced cantaloupe I added the pulp that
came out when I juiced it. Worked out so well. I also did not seal mine with
wax, I'm paranoid of that method so I went ahead and filled my jelly jars and
put it in a cold bath canner for 15 minutes. All sealed and are doing great as I
followed the directions for doing that from another recipe I found. So those
are the personal adjustments I made to the recipe. However,following
what I did is a personal choice and I can't be held responsible for any negative
results you may get.
2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups sugar
1/2 teaspoon vanilla extract
1 peel of tangerine or orange (I used a zester to remove the peel and it
worked out perfectly)
Place cantaloupe covered with sugar in a covered bowl and put in refrigerator
for 24 hours.
Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan.
Bring to boil over medium heat and boil for 5 minutes.
Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and
simmer, stirring occasionally until the thermometer reaches jelly temperature
(220 degrees) Pour into sterilized jars: seal with wax and store in a cool
place.
Makes about 2 pints.
Now on a personal note. I did not put my in the refrigerator for 24
hours. I ran mine through a juicer. I then took the juice and sugar and put it
into a pot and brought it to the recommended boil and temp. Then in the part of
the recipe where it calls for adding the diced cantaloupe I added the pulp that
came out when I juiced it. Worked out so well. I also did not seal mine with
wax, I'm paranoid of that method so I went ahead and filled my jelly jars and
put it in a cold bath canner for 15 minutes. All sealed and are doing great as I
followed the directions for doing that from another recipe I found. So those
are the personal adjustments I made to the recipe. However,following
what I did is a personal choice and I can't be held responsible for any negative
results you may get.
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