Peach Cantaloupe Butter

by Merissa on July 9, 2010

in Uncategorized

Peach Cantaloupe Butter

I decided this year that I will share with you my canning and preserving recipes as I go along. Today I'm going to be making our very favorite preserves, Peach Cantaloupe Butter. Butter isn't really a "butter" it just means that it is slowly cooked with sugar to get it to the desired thickness, no pectin or thickners(besides sugar) is involved. Here's what you do:

Peach Cantaloupe Butter

What You Need:

  • 4 c. pureed peaches
  • 4 c. pureed cantaloupe
  • 6 c. sugar(I tried less last year and it didn't work, so enjoy in moderation)

You also need...

Hot water canner
Large sauce pan
Something to mix and stir(I use the Mix and Chop from Pampered Chef which is my all time favorite Pampered Chef item)
Measuring cups
Jelly jars, lids, and rims

Put the chopped/pureed fruits together in the sauce pan and turn on medium heat. Cook down for about 15 minutes. Then turn the heat to low and slowly add the sugar. Cook on low and stir occasionally for 30 minutes or until mixture thickens slightly. Turn off heat and pour into jelly jars leaving some headspace. Put on the lid and rim and process in a hot water canner for 20 minutes. Carefully remove and place on a flat surface(I put down a towel on the counter first) and let them sit until they are cool. Before you put them away make sure all the lids have "popped" down. If one or 2 hasn't just stick them in the fridge, otherwise if all of them haven't you can re-process.

We just love this recipe. The taste is very unique and I love being able to use cantaloupe in it because generally I can get them for cheaper per pound than many fruits. If you try the recipe please let me know what you think!

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Please check with your local extension office for any changes on times/temps/high altitude.

merissabio

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{ 16 comments… read them below or add one }

1 Megan July 10, 2010 at 2:13 am

So you use it like apple butter? As much as I love cantaloupe, I'm not sure I'd like the taste of it in some other form! But if it's your favorite it must be good.

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2 Merissa July 10, 2010 at 2:17 am

We use it on biscuits and toast and stuff, pretty much the same as jelly, it's just more runny. I should get you some so you can try it, it really is awesome, it tastes more like peach than cantaloupe.

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3 Diana Bauman July 16, 2010 at 4:08 am

I love this! I would never have thought to mix peaches and cantaloupe. Thanks for sharing your recipe on the Simple Lives Thursday blog hop :D

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4 Terri Blomker August 6, 2012 at 1:05 pm

Sounds delish!

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5 Jemmie August 30, 2012 at 1:17 pm

I have a question. How long did you cook your peaches and cantalope before you pureed them?

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6 Merissa August 30, 2012 at 2:00 pm

I did not cook them at all separately first. I chopped them up together and just cooked them down.

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7 Charity Meyer August 30, 2012 at 5:07 pm

I concur! This recipe is AMAZING! Made it and it

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8 Charity Meyer August 30, 2012 at 5:07 pm

Ooop..it is my new favorite “butter” recipe!

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9 Victoria Killian Gibson August 31, 2012 at 12:20 am

Do you think you could use strawberries or pears for this recipe?

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10 Little House on the Prairie Living August 31, 2012 at 7:04 am

Yes, I think you could try different flavor combos!

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11 Christy June 2, 2013 at 12:37 pm

I had a question about this recipe… My husband and myself are diabetics and like to convert our recipes by using Sugar substitutes… Do you think this would work with your recipe?

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12 Merissa June 2, 2013 at 1:31 pm

I have never used a sugar substitute so I’m not sure. You may be able to substitue one of those sugar free pectin packets in this recipe but it will likely turn into more of a jam than a butter. A butter is created by adding the sugar to the fruit and slowly letting it thicken.

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13 Jamie in SD July 31, 2014 at 2:19 am

Oh my goodness is this good. I made 15 jars and I don’t think I made enough. Thanks for the recipes and I really enjoy your blog.

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14 Heather in TN August 12, 2014 at 2:14 pm

Hi! this looks awesome! I am ashamed to admit it, but I have never canned in my life. I desperately want to but have not the least idea where to start. I have heard of botulism being an issue but the fact that I don’t hear of people dropping dead from eating canned foods is a good sign ;). Hope to start soon.

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15 Jen August 13, 2014 at 12:06 pm

Hi Heather. I understand your trepidation, since I have never done any canning on my own. Fruit jams and butters are a good place to start, though. They are mostly the easiest and safest. Give it a try. You will love it and feel so good about it!

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16 Tricia August 14, 2014 at 12:40 am

I have been making jam/jellies for years and never water bath the jars. Everything is sterilized etc beforehand but the jars always seal themselves just fine without water bath and no one has ever been sick. My mom never did either. Anyway this recipe seems like it would be ok also, same basic ing. just without the gelatin.

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