Cantaloupe Jam With Pectin Recipe
A vibrant cantaloupe jam, featuring liquid pectin, provides an excellent method for preserving fresh melons.
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Instructions
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Prepare six 8-ounce jars, lids, and bands by washing thoroughly. Place jars in a canning kettle with water to simmer, and separately simmer flat lids in a saucepan.
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Cut, seed, peel, and dice the cantaloupe, then crush and measure 3 cups.
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Combine the 3 cups of crushed cantaloupe with sugar, lemon juice, and butter in a large stockpot. Cook over medium-low heat, stirring until the sugar dissolves.
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Increase heat to medium-high, bringing the mixture to a full rolling boil while stirring constantly. Stir in all the liquid pectin, then return to a full boil for one minute, stirring continuously.
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Remove from heat, skim any foam, and let stand for 5 minutes, stirring frequently to keep the fruit suspended.
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Ladle the hot jam into the hot, sterilized jars, ensuring 1/4-inch headspace. Wipe the jar rims clean, then apply lids and screw bands finger-tight.
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Place the filled jars back in the canning kettle. Add hot water to cover the jars by at least 1 inch. Bring the water to a gentle boil (approximately 200°F) and process covered for 10 minutes.
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Turn off the heat, remove the kettle cover, and let the jars stand in the hot water for 5 minutes. Carefully remove the jars to a rack or towel to cool undisturbed.
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After 24 hours, check for proper seals and remove the bands.