Recipe for Cantaloupe Jelly from the Preserving section.
Cantaloupe Jelly2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
1 peel of tangerine or orange 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 a boil over medium flame 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. Pour into sterilized jars; seal with wax and store in cool place. Makes about 2 pints.
We hope you enjoy your freshly made Cantaloupe Jelly. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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