Cantelopes are one of my favorite summer crops. And I always get way more than I can eat before they spoil. I introduce to you, CANTELOPE JAM! Yes, that's right, cantelope jam. A great way to enjoy that summer goodness all winter long! It really tastes just like a fresh cantelope, maybe a bit sweeter, but you can adjust the sweetness to your taste. See my video for a step by step how to. So on with that recipe!
You will need:
6 Cups small pieces & chunks of cantaloupe
• 4 Cups sugar
• 2 Tablespoons Lemon Juice
• 5 Tablespoons powdered pectin
• 1 teaspoon vanilla extract
• 1 teaspoon salt
Cooking & Canning items:Large stock pot
• Canning tools (this is the set I use)
• Small bowl
• Water bath canner
Always pick your firmest ripest cantaloupe for jams. Put cantaloupe in a large pot, pour sugar evenly over it, and dump lemon juice on top.
I find that pre-measuring the pectin and setting it aside in a small bowl ready to use works best.
After you have all of your ingredients prepared and ready to go, move on to preparing your jars, lids and rings. (I follow the guidelines outlined in my Ball Blue Book .) Also have your water bath canner prepared.
While your jars, lids, and rings are getting ready, move back to your large pot and start your cantaloupe mixture over medium high heat. Bring it to a rolling boil while stirring constantly for 10-15 minutes. (A rolling boil is one that cannot be stirred down.) Evenly stir in your pectin and bring back to a boil.
I stir rapidly for a while at this point, pulling the spoon up often to test for thickness. Most canning books will tell you to do this for one minute at this stage. I have taken 20 minutes to get to the right jelling thickness.
Once your desired thickness is reached, turn off your heat source. Stir in your vanilla extract and salt until well mixed.
Using a funnel and a ladle, scoop your jam into your hot prepared jars, leaving 1/2 inch headspace. Use your plastic stick to remove any bubbles, and carefully clean the rims with a clean cloth. Place your lid on the top and place your prepared ring on.
When all are prepared, use your grabber to place each jar carefully into your pre-warmed water bath and bring to a rolling boil. (Be sure to use your water bath canner according to manufacturer’s instructions. Mine calls for 1 inch of water to cover the tops of the jars.)
Process for 10 minutes plus your adjustment for altitude once you reach a boil.