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Home Ec Project:
This is probably one of the more unusual fruits to preserve in some way, but it is possible. Yes, even to making cantaloupe preserves. These recipes would certainly make unusual gift items. Please remember to complete the canning safety lesson prior to beginning any of the food preservation projects.
2 c. cantaloupe puree
1 c. water
1/4 c. honey
1 T. lime juice
1/8 t. ground cinnamon
Place cantaloupe, water, honey, lime juice, and cinnamon in a blender and process until thoroughly combined. Pour mixture into ice cube trays. Place in freezer for at least four hours. When ready to serve, pop cubes out of trays and place in a food processor. Process until smooth and serve immediately. Yield: three cups.
1 pound cantaloupe flesh
3/4 pound sugar
Cut cantaloupe into sections. Remove seeds. Remove rind. Cut firm portion of pulp into uniform pieces. Add sugar to melon in alternate layers of melon and sugar. Let stand 24 hours. Add juice of one lemon. Bring to boil and boil quickly until the fruit is clear and tender. Place fruit in shallow strays. If syrup is too thin, continue cooking until the desired consistency is reached. Pour hot syrup over fruit and allow to stand overnight so fruit will plump. Pack cold in sterilized jars. Seal and process in boiling water bath for 30 minutes.
Mix two tablespoons flour with one cup sugar, then cream with ¼ cup butter and two eggs. Stir in two cups cooked and mashed cantaloupe. Add a pinch of salt. Line pie pan with plain pastry and bake until hafl done in moderate oven. Cook sugar, butter, egg mixture until it begins to thicken. Add one teaspoon vanilla, then pour into half-baked shell and bake in moderate oven until golden brown.
Spicy Melon Pickles
13 c. cantaloupe, cut into 1" balls or cubes
3 c. vinegar
2 c. water
2 sticks cinnamon
2 t. whole cloves
1 t. whole allspice
1 t. ground nutmeg
4 1/2 c. sugar
Combine vinegar, water and spices in a large sauce pot. Bring to a boil. Reduce heat and simmer five minutes. Remove from heat; add melon; and let stand 1½ to 2 hours. Add sugar to sauce pot. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 45 minutes or until cantaloupe becomes slightly transparent. Pack melon balls into hot jars, leaving quarter inch headspace. Pour hot syrup over lemon balls, leaving quarter inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about five 12 oz. jars.
4 mediun cantalopes
8 tbs.canning salt
5 cups boiling water
3 cups cider vinegar
8 cups sugar
5 sticks cinnamon
2 tbs.whole cloves
choose cantalopes that are not over ripe.cut in half,remove seeds. peel and cut into1 inch cubes.mix cold water and salt together. pour over cantalopes,let stand 3 hours.drain.combine boiling water with vinegar,sugar and spices and stir until dissolved.add cantalope and boil 10 minutes.cool.cover and let stand 12 hours. drain off syrup into another pan and boil syrup for 10 minutes. add cantalope and simmer 40 minutes or until cantalope is transparent. pack cantalope and syrup into clean hot pint jars.fill jars 1/2 inch of jat top.wipe off rims and seal.process in hot water bath for 10 minutes.remove jars and complete the seal.makes 8 pints.
6 pounds soft -- ripe cantaloupe
1 1/2 cups sugar
Juice of 1 lemon
1/4 teaspoon ground nutmeg
Remove the seeds of the cantaloupe and scoop out the edible portion of the pulp. Dice the fruit coarsely and simmer, uncovered, in a preserving kettle until tender; or puree the pulp in a blender. Measure the pulp; there should be 4 cups. Return pulp to preserving kettle and add the sugar, lemon juice and nutmeg. Cook the mixture, uncovered over medium heat, stirring constantly, until the butter is thick enough to spread, about 1-1/2 hours. Ladle into hot, sterilized jars and seal immediately with paraffin. Makes four half-pints
Cantaloupe (very ripe)
3/4 lb. sugar per lb. of cantaloupe
1/2 tsp. each ginger, mace and cinnamon per each pound of cantaloupe
Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into a kettle with a little water. Cook slowly until fruit can be mashed. Add remaining ingredients. Cook until thick.
2 1/2 lb. peeled and diced cantaloupe
2 1/2 C. granulated sugar
1/2 tsp. vanilla extract
1 peel of tangerine or orange
Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours. 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. Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature. Pour into sterilized jars; seal with wax and store in cool place. Makes about 2 pints.