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 of whom born in the late 1800s. She knew how to grow a garden for her family. She taught her children how to cook, sew, and clean. Most of all, she taught them how to share.
Grandmother Knight's great-grandfather and his brothers came to America from Switzerland. They were landowners at a time when it was important to be able to farm, and to 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: "Mama gave this to me when I was 14 years old to add to my collection of recipes."
|Prep time||Cook time||Ready in||Yields|
1 hour 35 min
8 jars of spiced cantaloupe
- 7 pounds underripe cantaloupe
- 3 tablespoons salt
- 1 quart water
- 3 cups sugar
- 1 1/2 cups mild vinegar
- 1/2 teaspoon cloves
- 1-2 cinnamon sticks
- Pare off the hard outer rind of the cantaloupe and remove the seeds. Cut the fruit into small, bite-sized pieces.
- Make a salt solution by combining the salt and water. Immerse the fruit in the solution and soak about 3 hours.
- In a pot, combine the sugar, vinegar, cloves, and cinnamon sticks.
- Drain the melon from the salt water and simmer slowly in the syrup. Cook until the liquid is thick, and the melon is a clear deep color. About 45 minutes.
- Pour into hot Mason jars and seal immediately.
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 specify using an unripe or underripe cantaloupe is that they are firmer and not as sweet.
The last time my 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.
© 2022 Barbara Purvis Hunter