Sweet & Spicy Southern Melon Cubes |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 1 |
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With canning season coming on, it is one a lot of people will enjoy making (and eating :-P ). These little cubes pack a spicy,(not hot spicy just spicy) sweet and tangy punch and are much loved in the south as a condiment with heavier meats. This recipe assumes knowledge of safe canning methods. Cooking time is also sitting time. Ingredients:
3 cups vinegar |
2 cups water |
2 cinnamon sticks |
2 teaspoons whole cloves |
1 teaspoon whole allspice |
1 teaspoon slivered whole fresh nutmeg |
13 cups cantaloupe, cubes 1 inch sized |
4 1/2 cups white sugar |
Directions:
1. Combine vinegar and water in a large saucepot; tie spices into a spice bag (cheesecloth or even 2 coffee filters tied at the end works fine) and add to vinegar mixture.
2. Bring to a boil, then reduce heat and let simmer for five minutes.
3. Remove from heat and add the melon; let stand for two hours.
4. Add the sugar; bring to a boil, stirring until sugar dissolves.
5. Reduce heat; simmer until cantaloupe becomes somewhat transparent, stirring periodically to make sure all the melon gets submerged in the liquid.
6. Pack hot melon into waiting hot half pint jars, leaving a 1/4 inch headspace then ladle hot pickling liquid over melon, leaving a 1/4 inch headspace.
7. Remove air bubbles and process for ten minutes in a boiling water bath.
8. Note- you can sub an equal amount of pickling spice for the spices listed. The flavor will be slightly different but still good (I'd suggest using a bit extra cinnamon though if you do that). Also, you can simply make small melon balls instead of going to the trouble of cubing it.
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