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Spiced Cantaloupe Recipe

In our world today it is great to share recipes to help all people around the world. Recipes for now or canning for later.



My Great Grandmother Dora Rebecca Krimminger Sistrunk

Great Grandmother Sistrunk had five children all born in the late 1800s. She knew how to grow a garden for her family. She taught her children how to cook, sew, clean and most of all how to share.

Grandmother Knight's great-grandfather and his brothers came to American from Switzerland. They were landowners in the time when it was important to be able to farm, have cattle and mules to plow.

Great Grandmother Sistrunk did not need to work so hard, but she wanted her children to learn the right values in life.

My Grandmother Knight had this recipe in her recipe book with a note. The note said: Mama gave this to me when I was 14 years old to add to my collection of recipes.


  • 3 tablespoons salt
  • 3 cups sugar
  • 1 1/2 cups mild vinegar
  • 1/2 teaspoon cloves
  • 1-2 pieces stick cinnamon


  1. Use under-ripe cantaloupes. If small cut into natural sections, otherwise in pieces to suit your taste.
  2. Remove seed and pare off the hard outer rind.
  3. Cover the sections with a salt solution---3 tablespoon of salt to one quart of water--soak about 3 hours.
  4. The following syrup is sufficient for 7 pounds of melon. 3 cups of sugar,1 1/2 cups of mild vinegar, 1/2 teaspoon of whole cloves and 1 to 2 pieces of stick cinnamon,
  5. Drain the melon from the salt water and simmer slowly in the syrup. Until the liquid is thick, and the melon is a clear deep color.
  6. Pour into hot mason jars and seal at once.
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What Grandmother Knight taught me about Cantaloupes

Grandmother said, "You can always tell a ripe cantaloupe by its sweet smell. However, I have been fooled a time or two when I thought one was ripe and it wasn't."

The reason some recipes state to use an unripe or under-ripe cantaloupe is because they are firmer, and they are not sweet in this stage of maturing to a ripe melon.

The last time grandmother and I made this recipe was the summer I was 17 years old. I remember how fresh and spicy the still warm cantaloupe tasted just before she put them in a dish to chill for dinner.

Spiced Cantaloupe Canned in a Jar



This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.

© 2022 Barbara Purvis Hunter

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