Marvelous Melon Marmalade

Do you have an abundance of cantaloupe?

One way to save some of that sweet goodness to enjoy during the winter is to make some melon marmalade. This recipe is an inexpensive way to preserve the summer bounty of cantaloupe. There is no pectin needed, which makes it less expensive to make than other jams. As anything worthwhile, this recipe takes some time to complete.

Melon Marmalade

16 cups of cubed Cantaloupe or other orange-fleshed melon

3/4 cup of lemon juice (bottled or fresh)

4 cups of sugar

1 1/4 teaspoon nutmeg

7 one cup jelly jars with lids and rings

In a large pot(6 quarts or larger), place the cubed melon. Pour the sugar and lemon juice over the melon and let it sit for an hour. While the melon is sitting, collect enough jars to contain six or seven cups of the marmalade. Place the jars into a different large pot big enough to hold them and cover them with cold water.

After the hour has passed, turn the heat up to medium high and begin to cook down the cantaloupe mixture stirring continuously. After you have cooked the mixture for about forty minutes, turn on the heat under the jars. Once the jars come to a boil, reduce the heat but keep them boiling for ten minutes then turn to the lowest setting until the cantaloupe marmalade is finished. Add your lids at this time.

When the cantaloupe mixture is thickened so it looks like thick applesauce, turn off the heat. Stir into the mixture a teaspoon and a quarter teaspoon of nutmeg. If there is any foam, scrape the foam off and discard it. Place a jar funnel into a hot empty jar just removed from the pot of water. Scoop up some of the melon marmalade with a ladle and fill the jars to within a half inch of the top. Wipe the tops of the filled jars and place a lid on each one. Tighten on a ring to each jar. Replace jars back into the pot of hot water. Allow jars to cool in pot of water until they are room temperature. After they are cooled, wipe each jar and mark it with the words Marvelous Melon Marmalade and write the date on the lid as well. Put away in a dark cabinet or on a shelf away from sunlight.