Vanilla Melon Butter

Fruit butter is a fall staple as far as I’m concerned. I usually make them with pumpkin or apple but rarely think of them in other seasons despite the variety of fruit available. This time I started a little early. Melon butter turned out fragrant and delicious. It is a great way to make a favorite summer flavor last a little longer.


Yield: 2 jars

Prep Time: 10 min

Cook Time: 2 h 30 min


  • 2 large ripe cantaloupes
  • ¼ cups of water
  • 1.5 cups turbinado sugar
  • 1 vanilla bean, split and scraped
  • Juice of 1 lemon


Step 1: Cut the melons in half and remove the seeds and strings. Scoop out the flesh in small pieces.

Step 2: Bring the water and sugar to a boil in a large heavy-bottomed saucepan. Add the melon pieces and cook them over high heat for 10 minutes. Transfer to a blender and puree until smooth.

Step 3: Place the pureed melon back in the pot. Add the vanilla bean (seeds and pod) and lemon juice. Bring to a boil again.

Step 4: Reduce the heat and simmer the puree until reduced to a third of its original volume and appears darker and thicker, about 2h30 min.

Step 5: Remove from the heat. Let cool. Transfer into clean jars with a tight-fitting lid.

Step 6: Refrigerate. Consume within 4 weeks.

(If you plan to can the butter, sterilize the jars by placing them on a cookie sheet in a 350-degree oven for 10 minutes prior to filling them.)

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

Leave a Comment