Spiced muskmelon butter


·         cantaloupes (1 cantaloupe will yield approximately 2 cups of purée/pulp)

·         sugar

·         lemon juice

·         cinnamon

·         allspice



Remove rind and seeds from melons. Cut melon into small pieces. Put cantaloupe in a large, heavy kettle; add just enough water to prevent sticking (about 1/4 cup). Boil until soft, then process with a food processor or a food mill. Measure cantaloupe pulp; add 1 1/4 cups sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp.

Boil gently, stirring often to prevent sticking, until thick. Pour hot, thickened mixture into hot, sterilized jars. (Also read your jar manufacturer's instructions.) Wipe away any spills on jar rims with paper towels moistened with sterilized water. (A wide-mouth funnel is very useful for filling jars.) Apply lids and rings. Process for 10 minutes in boiling water bath, then tighten rings and check for proper sealing . Store in a cool, dark place.

This recipe will make about 2 half-pints of cantaloupe butter for each quart of cantaloupe pulp.