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 www.thebittersocialite.com.
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!
