Melon Butter

by0| PUBLISHED Aug 5, 2015 9:20 PM
Melon Butter
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. Matt Taylor-Gross
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WATCH: How to Make Summer Melon Butter

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.

What You Will Need

Yield: makes 2 cups

Time: 5 hours

Ingredients

  • 2 cantaloupe melons, peeled, seeded, and diced
  • 2 cups sugar
  • <sup>1</sup>⁄<sub>4</sub> cup fresh lemon juice

Instructions

  1. 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.
  2. 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.