Cantelope Jam

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

1. In 8 qt pan, mix the melon, lemon juice, and butter.
2. Over medium heat, stirring constantly, heat mixture till the sugar is all dissolved.
3. Turn the heat up to med-hi and bring mix to a full rolling boil, stirring constantly.
4. Stir in the entire contents of both pectin pouches.
5. Return mixture to a full rolling boil, stirring constantly.
6. Boil, stirring, for one minute.
7. Remove pan from heat. Skim off any foam.
8. To keep jam from separating in the jars, allow jam to cool 5 minutes before filling the jars.
9. Gently stir the jam every minute or so to distribute the fruit.
10. Ladle hot jam into hot jars, leave 1/4" head space.
11. Wipe jar rims and threads with a clean, damp cloth. Cover with hot lids and apply the screw rings.
12. Process half-pint jars in a 200F BWB for 10 minutes, pint jars for 15 minutes.