Cantaloupe preserves, who’d have thought? I know, when I accidentally flipped to the recipe I was confused and curious all at the same time. If you check out some of the jams you find at your local farmer’s market or the NYC Greenmarkets, it seems like nearly anything can be made into jam. I’ve see fruits with veggies, or crazy spices. Raspberry Jalapeno anyone? I happened to have a large, very ripe cantaloupe from my last trip to the market with no exact plans for it, so I figured why not make preserves?