This sweet, chunky cantaloupe butter gets its warm spice flavor from the cinnamon. Orange sections and lime juice give it a citrusy twist. —Mary Leverette, Columbia, South Carolina,
- 2 medium cantaloupes, peeled, seeded and cubed
- 2 cups orange sections, pith and seeds removed
- 5 cups sugar
- 1/2 cup bottled lime juice
- 2 cinnamon sticks (3 inches)
- 1 tablespoon grated lime zest
image/svg+xml Text Ingredients View Recipe,
Process cantaloupe and orange sections in batches in a blender until pureed. Transfer to a Dutch oven.
Add sugar, lime juice, cinnamon and zest. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 5 cups and reaches a thick, spreadable consistency, about 2 hours, stirring frequently. Discard cinnamon sticks.
Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Submerge jars in a canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.
2 tablespoons: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 29g carbohydrate (28g sugars, 0 fiber), 0 protein.