Cantaloupe Jelly


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This simple jelly is a refreshing and unexpected spread for a variety of breads.

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  • 2 1/2 lbs. peeled and diced cantaloupe
  • 2 1/2 C. granulated sugar
  • 1/2 tsp. vanilla extract
  • 1 peel of tangerine or orange

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Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours. Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan. Bring to a boil over medium flame and boil for 5 minutes. Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature. Pour into sterilized jars; seal with wax and store in cool place. 

Reviews (1)

  • i tried this and it is really good, sorta taste like peach jam, it is a cheap alternative to the high-price peaches, everyone loved it

    Flag as inappropriate blunzin123  |  July 30, 2011

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