Description
A bright, low sugar cantaloupe jam made with ripe melon, fresh lemon juice, natural lemon seed pectin, and optional vanilla. This homemade jam cooks down into a soft, sunny spread without store-bought pectin.
Ingredients
Scale
- 11.5 lbs cantaloupe, peeled, seeds removed, and diced
- 5 lbs granulated sugar, or about half the weight of the prepared fruit
- Fresh lemon juice from 1 medium lemon
- 8 to 9 lemon seeds
- 2 teaspoons vanilla extract, optional
Instructions
- Add the diced cantaloupe and sugar to a large, heavy pot.
- Set the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
- Reduce the heat slightly and let the mixture boil gently for 7 minutes.
- Lower the heat to medium-low and cook for about 10 minutes, stirring often, until the fruit softens.
- Use an immersion blender to blend the fruit until mostly smooth.
- Continue cooking for about 30 minutes, stirring frequently, until the juices reduce and the jam begins to thicken.
- Skim off foam with a spoon if desired.
- Add the lemon juice and lemon seeds, then stir well.
- Cook for about 15 more minutes, stirring frequently, until the jam reaches your preferred thickness.
- Test the jam by placing a spoonful on the counter to cool for 5 minutes, then check how slowly it slides from the spoon.
- Remove the pot from the heat and stir in the vanilla extract.
- To can the jam, fill a water bath canner with enough water to cover the jars by about 1 inch and bring it to a boil.
- Wash jars, lids, and bands with hot, soapy water.
- Fill hot jars with hot jam, leaving 1/2 inch headspace.
- Remove air bubbles, wipe jar rims, center lids, and close bands fingertight.
- Place jars on the canning rack and lower them into the boiling water.
- Cover the canner and process jars for 10 minutes, adjusting for elevation if needed.
- Turn off the heat, uncover the canner, and let jars rest in the hot water for 5 minutes.
- Remove jars and place them on a towel to cool completely overnight.
- Check seals, wipe jars, remove bands, and store sealed jars in a cool, dark pantry for up to 18 months.
Notes
- Cooking time may vary depending on how juicy the cantaloupe is and how much fruit you process.
- Jam will continue to thicken slightly as it cools in the jars.
- Use ripe, fragrant cantaloupe for the best flavor.
- Opened jars should be refrigerated and used within 3 to 4 weeks.
- If using frozen cantaloupe, thaw it first and include the released juices in the pot.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Jam and Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 0
- Cholesterol: 0