Cantaloupe Jelly

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  • 2 1/2 pounds peeled and diced cantaloupe
  • 2 1/2 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 peel of tangerine or orange


  1. Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.
  2. 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.
  3. Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature.
  4. Pour into sterilized jars; seal with wax and store in cool place.

Yield: about 2 pints

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