so far on epicurious i have found pickles ( looks like a pickled peach recipe) ,a salted jam and a salsa that may or may not holding up well. Most of them were for salads and fresh uses. Share em if ya gotta em!
SPICED CANTALOUPE PICKLE (recipe from epicurious.com)
2 quarts cantaloupe cubed
water 1\4 cup salt
1 cup vinegar
1 cup sugar
3 cinnamon sticks
1&1\2 tablespoons each whole clove and allspice berries
dissolve salt in water and cover cantaloupe allow t sit for at least 3 hours. Refrigerate.
in 3 cups boiling water add sugar and spices bring to boil stir till sugar dissolves boil 10 minutes. Add in cantaloupe bring to boil again reduce heat simmer 45 min till cantaloupe bits are translucent. Process
IN MY WORLD THERES NO TIME FOR DAT..... So I plan to boil chunks for 10 minutes and then water-bath for another 35min.
SALTED HONEY CANTALOUPE JAM (epicurious.com)
4 cups coarse chopped cantaloupe
1 cup sugar
1\3 cup fresh lemon juice
1\2 cup honey
1 teaspoon kosher salt
1 teaspoon powdered pectin
melon and 1 cup water in pot boil use potato masher, add sugar lemon boil stir constantly, cook 15-20 min till thick. Add honey salt and pectin boil vigorously 2 min process.
IN MY WORLD.. Its all going in the Crock-Pot it's going to cook down to apple butter consistency then I'll water bath it. Work smarter not harder.
I baked spiced cantaloupe bread by replacing the fruit in a banana bread recipe. It turned out really good and is a family favorite for really ripe/sweet melons. I mashed the fruit and drained much of the juice off before using.
(Reminder to myself) God didn't say, "well said, well planned, and well thought out." He said, "well done."
This year I had a glut of muskmelons (the wider category including cantaloupe, I think) so we chunked some and froze it. Later put it in the strong blender with a little sugar and lemon juice, and an underripe peach, and it turned into a gorgeous soft sorbet.
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
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