Like apple butter, melons can be cooked down to a jammy, spreadable condiment, as in this recipe from chef Silvia Baldini of Strawberry and Sage. Spread it on toast tomorrow morning or save it (via proper canning technique) for a pork chop in the dead of winter.
Melon Butter
Like apple butter, melons can be cooked down to a jammy, spreadable condiment ready for your toast tomorrow morning or a pork chop in the dead of winter.
Yield: makes 2 cups
Time:
5 hours
Ingredients
- 2 cantaloupe melons, peeled, seeded, and diced
- 2 cups sugar
- 1⁄4 cup fresh lemon juice
Instructions
- In a medium saucepan, combine the melon with the sugar and lemon juice, and then bring to a boil over medium-high heat. Cook, stirring occasionally, until the melon breaks down and is thick and syrupy, about 1 hour.
- Remove from the heat and let cool to room temperature. Transfer the melon to a blender and puree until smooth. Scape the melon butter into jars and refrigerate until ready to use, at least 4 hours.
