Trace Barnett The Bitter Socialite makes Canteloupe Refrigerator Preserves

Trace Barnett of The Bitter Socialite blog made Canteloupe Refrigerator Preserves. (see recipe below) For more of Trace's recipes and entertaining ideas, go to


Canteloupe Refrigerator Preserves

4 c cantaloupe, seeds and skin removed

1 c water

1 c sugar

1/3 c lemon juice

1 T fruit pectin

1 t kosher salt

Canning jars

Remove seeds and skin from cantaloupe, coarsely chop and place in a large stock pot. Add water and bring to a boil, reduce heat and cook for 4-5 minutes till cantaloupe softens. Mash cantaloupe in the pan with a potato masher, leaving some small pieces to give your preserves texture. Add sugar and lemon juice, bringing to a boil again and then simmer till sugar is dissolved. Add fruit pectin and salt, bring to a boil one more time and simmer until mixture thickens. Ladle into clean canning jars and refrigerate until ready to use. Preserves will stay fresh for about a month.

These preserves are great served with pork or chicken, on a charcuterie board or on a biscuit or toast!

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