Cantaloupe Jam

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 3 cups firm ripe cantaloupe, seeded, peeled, crushed, lightly drained (about 2 large)
• 1/2 cup strained fresh lemon juice
• 5 3/4 cups sugar
• 1/2 teaspoon unsalted butter
• 2 (3 ounce) packages liquid pectin

Recipe

• 1 in an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
• 2 over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
• 3 increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
• 4 stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
• 5 boil, stirring constantly, for 1 minute.
• 6 remove pan from the heat; skim off any foam.
• 7 to prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
• 8 gently stir the jam every minute or so to distribute the fruit.
• 9 ladle the hot jam into hot jars, leaving 1/4-inch headspace.
• 10 wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
• 11 process half-pint jars in a 200°f water bath for 10 minutes; pint jars for 15 minutes.