Recipe(tried): Cantalope Jam

Cantalope Butter:

Remove rind and seeds from a ripe medium sized cantalope. Puree in food processor. Measure volume of cantalope. Place in a heavy bottomed large sauce pan. Add an equal amount of sugar and 1/2 tsp butter to reduce foaming. Bring to a boil and stir constantly until a drop placed on a chilled plate gels. Remove from heat. Stir in 1 tsp. vanilla (or to taste). Place in hot sterile jars, seal by placing in water bath for 5 minutes or using inversion method.

The will produce a very sweet and delicate butter with a consistency similiar to pear butter. The cooking process releases a bitter aroma, but the end product is marvelous.