Homemade Peach Cantaloupe Butter Recipe

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Looking for something different to make during this canning season? Our family absolutely cannot get enough of this Peach Cantaloupe Butter. We’ve been making it for years!

Peach Cantaloupe Butter

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 thickeners(besides sugar) is involved.

If you try this recipe and you do have trouble getting it to thicken up or if you just want a thicker end product, or if you just want this to be a lower sugar product, you can always choose to add in pectin. We always use Pamona’s Pectin.

Since there are no approved melon recipes that can go through the canning process, this recipe make a “freezer jam”. Here’s what you do:

Peach Cantaloupe Butter

What You Need:

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

You also need…

  • Hot water canner
  • Large saucepan
  • Something to mix and stir
  • Measuring cups
  • Jelly jars, lids, and rims

 

Peach Butter

Step One: Put the chopped/pureed fruits together in the saucepan and turn on medium heat. Cook down for about 15 minutes.

Step Two: Turn the heat to low and slowly add the sugar. Cook on low and stir occasionally for 30 minutes or until the mixture thickens slightly.

Step Three: Turn off heat and pour into jelly jars or freezer jars leaving some headspace. Put on the lid and rim or a plastic lid.

Step Four: Place in the freezer to store. Thaw the butter in the fridge at least one night before you intend on enjoying it.


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, especially in the summertime. If you try the recipe please let me know what you think!

–This recipe pairs perfectly with Easy Cream Biscuit Recipe!

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! 

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Peach Butter
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Peach Cantaloupe Butter

Ingredients

  • 4 cups pureed peaches
  • 4 cups pureed cantaloupe
  • 6 cups sugar

Instructions

  1. Step One: Put the chopped/pureed fruits together in the saucepan and turn on medium heat. Cook down for about 15 minutes.
  2. Step Two: Turn the heat to low and slowly add the sugar. Cook on low and stir occasionally for 30 minutes or until mixture thickens slightly.
  3. Step Three: Turn off heat and pour into jelly jars or freezer jars leaving some headspace. Put on the lid and rim or plastic lid.

  4. Step Four: Store the finished product in the freezer until ready to use.

Tip: Need more? Try these Peach Muffins with Streusel Topping!

Have you ever made this Peach Cantaloupe Jam? What did your family think?

merissabio

This recipe for Peach Cantaloupe Butter was originally published on Little House Living in July 2010. It has been updated as of July 2020.

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28 Comments

  1. 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.

  2. 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.

  3. 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 😀

  4. Pingback: Chocolate Chip Muffins - Little House on the Prairie Living
  5. 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?

    1. 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.

  6. 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.

  7. 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.

    1. 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!

  8. 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.

    1. It would depend on the size of jars used. Usually this makes at least 10+ regular jelly jars for us but I rarely put it in the same size jar. (I do some pints and some smaller for gifts.)

  9. I’m making this now with Green River cantaloupe and wild apricots my daughters an I picked roadside in Mesa, CO. Thanks for the recipe!

    P.S. At the melon stand in Green River, we bought a jar of homemade cantaloupe butter. It is one of the best confections I have ever tasted.

  10. Thank you so much for this recipe! I made this today, waiting on it to come out of the canner, and can’t wait to enjoy it! Both my kids love cantaloupe, so this was a welcome new canning recipe! I’ve only been canning about 3 years now, and love to find new recipes. Love your website! Thanks for sharing this!

  11. Can’t wait to try this!
    Question: if I puree and refrigerate overnigh,will I get the same results,also
    Do I have to get all the red from peach
    center?
    Thanks

  12. Can’t wait till summer so I can try this recipe. But I can not get a Mix ‘N Chop here in New Zealand, ooh I so want one, it would make jam making so much easier. thank you for the recipe.

  13. 2 stars
    Followed directions..6 cups sugar, adjusted water bath for high altitude. The “butter” did not set. Still liquid.
    Any suggestions? Do I just need to throw away?

  14. About how many peaches are needed to get the 4 cups pureed?
    And the same question regarding the number of cantaloupes.

    I realize you cannot give me an exact number, but should I be thinking about buying a bushel of raspberries or a couple of pints, for example.
    With cantaloupes, is it about 2 or more like 12?

    Never having pureed anything I cannot visualize the ending amount.

  15. Is it possible to can this for shelf rather than make freezer jam? I know cantalope is a tricky fruit. I have some in the freezer that no one ate and thought this might be the best bet to use. What do you think?