Post by justonecow on Jul 29, 2015 7:36:47 GMT -5
In case some have lots of these sitting around wondering what to do w/them cause you can't eat them fast enough I thought I would share a couple of recipes I use.
Canteloupe Preserves
5 lbs diced canteloupe 1 3/8 cup powdered pectin
8 lbs sugar 1 c lemon juice
Mix canteloupe, pectin and lemon juice, bring to a boil. Boil for 5 mins, add sugar. Return to a boil that can not be stirred down, and let boil 1 min then remove from heat. Skim any foam if needed, put in jars and process 10 mins in BWB. You can add 1/4 tsp butter to help w/foam.
Pinapple Canteloupe fruit mix
7 quarts canteloupe chunks 7 T lemon juice
1 gal pineapple chunks 4-8 T orange jello
3 cups sugar 7 c pineapple juice
Mix fruit in a bowl then put into jars. Mix together remaining ingredients stirring to dissolve sugar. Heat liquid to boiling, pour over fruit. BWB 25 mins.
Notes: I don't use a whole gallon of pineapple chunks, just however much I feel like adding. You can also use orange, like mandrin, in place of or in addition to pineapple chunks. The jello is mostly for color so I usually only use 4 T. The best thing to do is to mix it up starting w/the smaller amount of jello then adjust according to your taste. Also, I am not sure why the lemon juice is included as I would think that the pineapple juice would be acidic enough, but it's there so I use it. However, it can over power the juice a bit so personally I will be toning it back to 5 T.
These are not UDSA (or whoever) approved recipes so use at your own risk. I have been making these for 3 years and and still here to talk about it.
Canteloupe Preserves
5 lbs diced canteloupe 1 3/8 cup powdered pectin
8 lbs sugar 1 c lemon juice
Mix canteloupe, pectin and lemon juice, bring to a boil. Boil for 5 mins, add sugar. Return to a boil that can not be stirred down, and let boil 1 min then remove from heat. Skim any foam if needed, put in jars and process 10 mins in BWB. You can add 1/4 tsp butter to help w/foam.
Pinapple Canteloupe fruit mix
7 quarts canteloupe chunks 7 T lemon juice
1 gal pineapple chunks 4-8 T orange jello
3 cups sugar 7 c pineapple juice
Mix fruit in a bowl then put into jars. Mix together remaining ingredients stirring to dissolve sugar. Heat liquid to boiling, pour over fruit. BWB 25 mins.
Notes: I don't use a whole gallon of pineapple chunks, just however much I feel like adding. You can also use orange, like mandrin, in place of or in addition to pineapple chunks. The jello is mostly for color so I usually only use 4 T. The best thing to do is to mix it up starting w/the smaller amount of jello then adjust according to your taste. Also, I am not sure why the lemon juice is included as I would think that the pineapple juice would be acidic enough, but it's there so I use it. However, it can over power the juice a bit so personally I will be toning it back to 5 T.
These are not UDSA (or whoever) approved recipes so use at your own risk. I have been making these for 3 years and and still here to talk about it.