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.
VANILLA MELON BUTTER RECIPE
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.)