Cantelope Jam
From Self-sufficiency
This jam's really pretty color. You can use cantadew in this recipe also that's a cross-bred melon. Use ripe melons but not ones that are real ripe or you get a jam that's too sweet.
This makes 5-6 1/2pt jars
- 3 cups seeded, peeled, crushed, and lightly drained firm, ripe cantelope(about 2 large ones)
- 1/2 cup strained fresh lemon juice
- 5 3/4 cups sugar
- 1/2 tsp unsalted butter
- 2 (3oz) pouches liquid pectin
- In 8 qt pan, mix the melon, lemon juice, and butter.
- Over medium heat, stirring constantly, heat mixture till the sugar is all dissolved.
- Turn the heat up to med-hi and bring mix to a full rolling boil, stirring constantly.
- Stir in the entire contents of both pectin pouches.
- Return mixture to a full rolling boil, stirring constantly.
- Boil, stirring, for one minute.
- Remove pan from heat. Skim off any foam.
- To keep jam from separating in the jars, allow jam to cool 5 minutes before filling the jars.
- Gently stir the jam every minute or so to distribute the fruit.
- Ladle hot jam into hot jars, leave 1/4" head space.
- Wipe jar rims and threads with a clean, damp cloth. Cover with hot lids and apply the screw rings.
- Process half-pint jars in a 200F BWB for 10 minutes, pint jars for 15 minutes.